Spinach and mushroom lasagne

Yield: 1 Servings

Measure Ingredient
1 can (16 oz) spinach (or use frozen/fresh equiv.)
8 ounces Button mushrooms; chopped
2 larges Cloves garlic; crushed
1 dash Nutmeg
3 Egg whites
8 ounces Ff cottage cheese/ricotta
1 ounce Cornflour
1 pint Ff milk/soya milk
S & p
1 teaspoon Mustard; english, french or wholegrain

PART A

S & P

PART B

Really good and creamy tasting, without the fat you would normally get from a roux sauce.

Mix all ingredients part "A" together in a large bowl. Don't worry, it looks disgusting but will taste fab.

Mix a little of the cold milk with the cornflour to form a paste, gradually add the rest of the milk and then other ingredients. Heat until thickened, do not boil. You can add a little ff cheddar at this point if you wish to give the sauce a strong cheese flavour. Layer with no-cook lasagne sheets, sauce, lasagne, spinach/mushroom mix, lasagne, sauce. Top with a little ff grated cheddar if desired. Bake 40 mins at 200C (don't know F equiv.) For variations add sweetcorn onstead of mushrooms, or just increase spinach. Use a ff tomato sauce instead of white sauce to layer. We prefer the white sauce as it takes us back to our decadent lifestyle before FF! Posted to fatfree digest V97 #199 by Julie King <Julie.King@...> on Sep 03, 1997

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