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Spinach and mushroom lasagne

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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
40.80g
Fibre
9.50g
Protein
15.10g
Fat
5.00g
Saturates
2.00g
Sugars
13.50g
Salt
0.60g
Portion Fruit & Veg
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
Method
  1. Preheat the oven to 180°C/gas 4. Blend together the tomatoes, tomato puree, garlic and oregano to make a tomato sauce, then set aside.
  2. Heat the oil in a pan and add the onion. Cook for 2–3 minutes, add the red pepper and cook a further 2–3 minutes. Add the mushrooms, cook for 2 minutes then gradually stir in the flour to coat the vegetables.
  3. Gradually, stir in the milk until it starts to thicken, add the spinach and stir for 1 minute then stir in the cream cheese, mustard and black pepper.
  4. To an ovenproof dish add a little of the tomato sauce then top with a layer of lasagne. Now add a layer of the mushroom, spinach and cheese mix and repeat until you end with a layer of tomato sauce then top with the thinly sliced tomatoes.
  5. Sprinkle with Cheddar and bake for 30–35 minutes. Scatter with fresh basil to serve.
Chefs 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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