Serves 4
Prep Time 15 mins
Duration 1hr 10 mins
Ingredients
- 220 g spinach
- 4 tbsp olive oil
- 1 medium onion, finely chopped
- 150 g button mushrooms, finely chopped
- 175 g cream cheese
- 4 g vegetarian hard cheese, (100 gm) grated
- 4 g lasagne
- 100 g mozzarella, sliced
- For the Sauce
- 2 cloves garlic, finely chopped
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 550 g tinned tomatoes, finely chopped
- 1 g basil leaves, chopped
- Salt and freshly ground pepper, to season
Method
- For the Sauce:
- Using a medium-sized saucepan on a medium heat, cook the garlic in a tablespoon of olive oil until soft. This should take about 2 minutes.
- Add the onion and cook for 3 minutes, stirring occasionally.
- Stir in the chopped tomatoes and basil leaves and cook for a further 5 minutes.
- Season sauce with salt and freshly ground pepper to taste.
- For the Lasagne:
- Preheat the oven to Gas Mark 4 or 180°C.
- Steam the spinach for 2 minutes and place aside.
- Pop the oil into a frying pan on a medium heat and cook the onion for 3 minutes.
- Next, throw in the mushrooms and garlic and fry for 3 minutes.
- Remove the pan from the burner.
- Mix in the soft cheese and 2 tablespoons of the hard cheese.
- Squeeze any excess moisture from the spinach and chop.
- Then, add the spinach to the cheesy mixture and stir well.
- Season the mixture with salt and freshly ground pepper to taste.
- Pour half of the lasagne sauce on the bottom of an oven proof dish and cover with 2 layers of lasagne sheets.
- Top with half of the spinach and mushroom filling and repeat the process with the remaining 2 lasagne sheets and filling.
- Spread on the remaining lasagne sauce and top with the remaining grated hard cheese and mozzarella slices.
- Put the ovenproof dish into the oven and bake for 50 minutes until golden brown.
- Remove from the oven and allow to cool for a few minutes.
- Then, tuck into this exquisite dish!
Nutritional Value
(per serving)
Calories 497 kcal
Total Fat 32 gm
Saturated Fat 14 gm
Carbohydrates 29 gm
Fibre 6 gm
Protein 27 gm