- Mushroom & Spinach Lasagne.jpg (26.7 KiB) Viewed 489 times
Preparation Time: 25 minutes
Cooking time: 30 minutes
Serves: 4
If served as four portions, provides 613 cals, 67g fat (of which 24g saturates), 8g sugar and 0.7g salt per portion.
Ingredients
- 1 tbsp oil
- 1 onion peeled and sliced
- 500g (1lb 2oz) mushrooms, sliced
- 1 tsp dried mixed herbs
- 1 tsp garlic granules
- 250g (9oz) mascarpone or full fat cream cheese
- 150ml (5fl oz) milk
- Salt and pepper
- 125g (4½oz) frozen spinach, defrosted
- 2 tbsp green pesto (optional)
- 6 lasagne sheets, pre-cooked
- 1 ball mozzarella cheese
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6 and grease a 20cm x 20cm (8in) square dish.
2. Heat the oil in a saute pan, fry the onion until soft. Add in the mushrooms and herbs, fry until cooked then stir through the garlic granules.
3. Mix the mascarpone or cream cheese with the milk and add to the pan, stir together and season with salt and pepper. Simmer for 10 minutes until reduced.
4. Squeeze the water out of the spinach and stir through the sauce. Add a few tbsp of green pesto if using.
5. Add a layer of the mushroom sauce, followed by 2 sheets of lasagne into the dish and repeat until all is used up.
6. Thinly slice the mozzarella and scatter over the top, bake in the preheated oven for 25 - 30 minutes until bubbling and golden.
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