Name: Spinach and mushroom lasagne
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 6
Ingredients: 800g tin chopped tomatoes; 1 tbsp tomato puree; 2 cloves garlic, crushed; 1 heaped tsp dried oregano; 1 tsp olive oil; 1 onion, finely chopped; 1 large red pepper, finely chopped; 250g mushrooms, thinly sliced; 2 tsp plain flour; 250ml skimmed milk; 300g frozen spinach (150g when defrosted and drained); 100g extra-light cream cheese; 1 tsp Dijon mustard; good pinch black pepper; 250g pack wholemeal lasagne; 2-3 fresh tomatoes, thinly sliced; 30g Cheddar; 6 fresh, torn basil leaves, to garnish

A lower-fat lasagne made with creamy spinach and mushroom sauce topped with fresh tomatoes.

Serves

Prep

15 minutes

Cook

45 minutes

Nutritional Information:

Each 483g serving contains (excludes serving suggestion)

KCal: 287
Carbs: 40.0g
Fibre: 9.1g
Protein: 15.3g
Fat: 5.0g
(Low)
Saturates: 1.9g
(Low)
Sugars: 12.8g
(Low)
Salt: 0.41g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

800g tin chopped tomatoes
1 tbsp tomato puree
2 cloves garlic, crushed
1 heaped tsp dried oregano
1 tsp olive oil
1 onion, finely chopped
1 large red pepper, finely chopped
250g mushrooms, thinly sliced
2 tsp plain flour
250ml skimmed milk
300g frozen spinach (150g when defrosted and drained)
100g extra-light cream cheese
1 tsp Dijon mustard
good pinch black pepper
250g pack wholemeal lasagne
2-3 fresh tomatoes, thinly sliced
30g Cheddar
6 fresh, torn basil leaves, to garnish

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Method

Step 1

Preheat the oven to 180°C/gas 4. Blend together the tomatoes, tomato puree, garlic and oregano to make a tomato sauce, then set aside.

Step 2

Heat the oil in a pan and add the onion. Cook for 2–3 minutes, add the red pepper and cook a further 2–3 minutes. Add the mushrooms, cook for 2 minutes then gradually stir in the flour to coat the vegetables.

Step 3

Gradually, stir in the milk until it starts to thicken, add the spinach and stir for 1 minute then stir in the cream cheese, mustard and black pepper.

Step 4

To an ovenproof dish add a little of the tomato sauce then top with a layer of lasagne. Now add a layer of the mushroom, spinach and cheese mix and repeat until you end with a layer of tomato sauce then top with the thinly sliced tomatoes.

Step 5

Sprinkle with Cheddar and bake for 30–35 minutes. Scatter with fresh basil to serve.

Recipe tips

For a gluten-free version or if you’re watching your carb intake, use 3-4 sliced aubergines in place of the lasagne sheets and use gluten-free flour in the sauce.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping-hot throughout.