Lasagne is always popular – Low Fat Mushroom and Spinach Lasagne is even better. As Margaret is vegetarian, this dish goes down very well in our family. It is also quick to make in that there is no white / cheese sauce to prepare.
Serves 4 – 6
Ingredients:
- 15 ml olive oil
- 2 cloves garlic, crushed
- 4 spring onions, finely chopped
- 300 g button mushrooms, wiped and sliced
- 15 ml fresh or 5 ml dried thyme
- 4 x 80 g punnets baby-spinach leaves (320 g in total)
- 300 g lower-in-fat cottage cheese (light)
- Salt and freshly-ground black pepper, to taste
- 2 ml ground nutmeg
- 9 lasagne sheets
- 60 ml grated Parmesan cheese or 120 ml light mozzarella cheese, grated
Method:
- Preheat oven to 200ºC/180ºC fan/Gas mark 6.
- Heat the oil in a saucepan and sauté garlic and spring onions for a minute; add in mushrooms and thyme and cook a further 3 minutes.
- Add spinach leaves and stir-fry until they are wilted. Remove from heat.
- Add cottage cheese and mix to blend into vegetables. Season to taste; add in nutmeg.
- Place ¼ of the mixture on the base of a rectangular or square ovenproof container. Top with three lasagne sheets. Sprinkle over a little cheese.
- Repeat layers, ending with a layer of the mushroom and spinach mixture.
- Sprinkle with remaining Parmesan cheese.
- Bake for 30 – 40 minutes until the lasagne is soft and the mixture is bubbling.
- Serve with a green salad.
Variation:
• Add 60 g chopped peppadews to spinach mixture in step 4.
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