Yield: 1 Servings
|1 can||(16 oz) spinach (or use frozen/fresh equiv.)|
|8 ounces||Button mushrooms; chopped|
|2 larges||Cloves garlic; crushed|
|8 ounces||Ff cottage cheese/ricotta|
|1 pint||Ff milk/soya milk|
|S & p|
|1 teaspoon||Mustard; english, french or wholegrain|
S & P
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