Spinach and Mushroom Lasagne
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.