250g lasagne sheets
3 tbsp olive oil
½ large onion, diced
2 cloves garlic, crushed
250g baby mushrooms, sliced
1 can lentils, drained, rinsed and dried
3 cups baby spinach
½ cup mozzarella
¼ cup chopped parsley
1L reduced-fat milk
1 brown onion, finely diced
2 bay leaves
3 tbsps margarine
½ cup wholemeal plain flour
1/2 cup reduced-fat cheddar cheese, grated
1 cup reduced-fat mozzarella, shredded
Add olive oil to a fry pan and heat over medium heat. Add the onion and garlic and saute for 1-2 minutes until the onion begins to soften. Add the mushrooms and cook for approximately 5 minutes until the onion is translucent and the mushrooms have cooked down. Add lentils and spinach and cook until wilted. Remove from the heat.
Meanwhile, to make the cheese sauce, add the milk to a saucepan and heat over a medium heat until warm but not boiling. In a separate fry pan, saute the onion and bay leaf with the margarine over medium heat until the onions are translucent. Add the flour to the onions and stir with a wooden spoon for 2-3 minutes. Gradually add the milk to the onions, whisking until smooth. Stir with a wooden spoon until the sauce comes to the boil and thickens so that it coats the back of the spoon. Remove from the heat. Remove the bay leaves and add the cheddar cheese and ½ cup of the mozzarella cheese and stir until it melts through.
To assemble, spray a lasagne dish with olive oil and spread a quarter of the cheese sauce on the bottom. Place a layer of lasagne sheets over the sauce, then top with one third of the mushroom mixture, then one third of the remaining cheese sauce. Continue layering with the remaining lasagne sheets, mushroom mix and cheese sauce, finishing with a layer of sauce. Sprinkle with the remaining mozzarella cheese.
At this stage, you can refrigerate, freeze or cook it immediately. To cook, pre-heat oven to 180oC and cook for 35-40 minutes or until the cheese is melted and golden.
Garnish with chopped parsley and serve.
3 serves of vegies in each serve of this recipe.