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

Each 483g serving contains (excludes serving suggestion)

KCal

287

Carbs

40.0g

Fibre

9.1g

Protein

15.3g

Fat

5.0g

Saturates

1.9g

Sugars

12.8g

Salt

0.41g

Fruit/Veg Portion

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.

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Spinach and mushroom lasagne

Ingredients