Recipes: Lasagne with spinach & mushrooms

Lasagne with spinach & mushrooms

Lasagne doesn't have to be off limits if you want to cut down on fat...

  • 450g extra-lean minced beef
  • 1 medium onion , finely chopped
  • 2 garlic cloves , finely chopped
  • 250g chestnut mushrooms , sliced
  • 400g tin chopped tomatoes
  • 150ml red wine
  • 2 bay leaves , plus 1 tsp dried oregano
  • 100g spinach leaves, wilted in boiling water, squeezed dry
  • 3 large vine tomatoes , sliced
  • 6 fresh lasagne sheets
  • 500ml semi-skimmed milk
  • 3 tbsp cornflour
  • 25g Parmesan , grated

    Method

    1. Cook mince, onion, garlic, mushrooms for 10 minutes. Add tomatoes, wine, herbs, plus 1 tomato can of water. Simmer for 25 minutes, stirring occasionally. Season.
    2. Heat oven to 200C/fan 180C/gas 6. Tip half mince into a baking dish. Add 3 sheets lasagne, then rest of mince and lasagne. Lay over tomatoes, spinach. Mix 3 tbsp milk with the cornflour. Pour rest of milk into a pan, stir in cornflour mix. Simmer, whisking until smooth. Season. Pour over the spinach. Sprinkle with Parmesan. Bake for 30 minutes.

    TryWhy it's lighter

    Cut fat by using extra-lean mince and more veg.

    PER SERVING

    252 kcalories, protein 24g, carbohydrate 21,4g, fat 7,5 g, saturated fat 3,3g, fibre 2,8g, salt 0,53 g