Vegetarian Lasagne

Vegetarian Lasagne

This lovely healthy vegetarian lasagna will fulfil all of your needs. We doubled the recipe, this original one serves 4.  

Ingredients

butter, for greasing
500g frozen leaf spinach
600ml hot white sauce (recipe below)
200g Emmental cheese, grated
6 sheets no pre-cooking required lasagna
2tbsp olive oil
1 large onion chopped
350g button mushrooms trimmed and sliced
2 large garlic
40g plain flour
400g can chopped tomatoes
1 tsp sugar
salt and pepper
1 tbsp dried/fresh basil


1.
First, make the mushroom sauce: Heat the oil in a no-stick sauté pan, add the onion and cook over medium heat for about 5 minutes, or until just beginning to brown.
Add the mushrooms and garlic, stir, then cook for about 5 minutes. Sprinkle in the flour and stir well.
2.
Add the tomatoes, sugar, salt & pepper. Bring to the boil, then reduce the heat and simmer, uncovered, for about 15 minutes or until the sauce has reduced and thickened.
3.
Preheat the oven to 190degrees (170 fan). Grease a baking dish measuring about 25 x 20 cm and 5 cm deep.
4.
Stir the shredded basil into the mushroom sauce. Spread one-third of the sauce over the bottom of the dish.
5.
Scatter one-third of the spinach over the mushroom sauce, using your fingers. Spread one-third of the white sauce over the spinach in the dish, then sprinkle with one-third of the cheese.
6.
Cover with a layer of lasagna sheets, not overlapping them. The dish will probably take 3 sheets, but you might have to break them to fit.
7.
Repeat the layers of mushroom sauce, spinach, white sauce, cheese and lasagne sheets, then repeat the layers once more, finishing with the cheese. Be careful to leave a larger portion of the white sauce for the top!
Bake for around 30 minutes or until golden brown.