Spinach and Mushroom Lasagne

Servings: 3

Ingredients

              Filling
            
              2 tsp olive oil
            
              300g mushrooms, sliced
            
              2 cloves garlic, peeled and crushed
            
              500 g frozen spinach, defrosted and squeezed dry
            
              1 pinch ground nutmeg
            
              1 squeeze lemon juice
            
salt and pepper

              25g reduced-fat mozzarella, grated or torn into
              chunks
            
              245g fresh lasagne sheets
            
              55g reduced-fat mozzarella, grated or torn into
              chunks for the topping
            
              green salad, to serve
            
              Sauce
            
              1 carrot, peeled and grated
            
              190ml skimmed milk
            
              2 tsp cornflour
            
              2 tsp nutritional yeast
            
              2 tsp yeast extract, such as marmite
            
              1 tsp garlic granules
            
              395g tofu, drained

Directions

              Step 1
Heat the oil in a large saucepan, add
              the mushrooms and garlic and cook gently for 5 minutes until soft.
              Stir in the spinach, nutmeg and lemon juice, season to taste and
              leave to cool.
            

              Step 2
Meanwhile make the white sauce. Put
              the carrot and milk into a pan, bring to the boil then simmer for
              5 minutes until soft.
Pour into a liquidiser, add the
              remaining ingredients and blend until smooth.
Return to the
              pan and heat gently for 5 minutes, whisking constantly until
              thickened.
            

              Step 3
Preheat the oven to 180°C. Layer the
              spinach and mushroom mixture with the mozzarella, white sauce and
              pasta sheets in an ovenproof dish, finishing with a final layer of
              white sauce. Scatter over the extra mozzarella for the topping and
              bake for 40 minutes until golden and bubbling. Remove from the
              oven, leave to stand for 10 minutes then serve with a simple green
              salad.
            