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Spinach and mushroom lasagne

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Spinach and mushroom lasagne
A lower-fat lasagne made with creamy spinach and mushroom sauce topped with fresh tomatoes.
Serves
6
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
3
Ingredients

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

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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