Portobello mushroom & spinach lasagne
This vegetarian lasagne cheats by skipping the tricky bechamel and using healthy crème frâiche, saving time and calories
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 50 mins
Vegetarian
- Heat the oven to 200C/fan180C/gas 6. Cook the onion and garlic in olive oil until soft. add the mushrooms, cooking until tender, then turn the heat up a bit to brown them. Mix in the spinach, stirring until it wilts. Add 4 tbsp of the crème frâiche and half the parmesan. Stir until saucy (add a splash of water if needed). Season.
- Put a quarter of the sauce in a small oiled baking dish. top with lasagne and another quarter of the sauce. Repeat twice ending with a sheet of lasagne. Spread the rest of the crème frâiche on top and sprinkle over the parmesan. Bake for 20-25 minutes until bubbling and golden.
PER SERVING
350 kcalories, protein 16.7g, carbohydrate 32.9g, fat 17.7 g, saturated fat 7.7g, fibre 5.5g, salt 0.71 g
Recipe from olive magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1775651/
http://www.bbcgoodfood.com/recipes/1775651/
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Ingredients
- 1 onion , halved and sliced
- 2 garlic cloves , crushed
- olive oil
- 250g portobello mushrooms , sliced
- 200g young spinach
- 6 tbsp half-fat crème fraîche
- 25g Parmesan , grated
- 4 large sheets fresh lasagne , approx 150g
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 50 mins
Vegetarian
Ingredients
- 1 onion , halved and sliced
- 2 garlic cloves , crushed
- olive oil
- 250g portobello mushrooms , sliced
- 200g young spinach
- 6 tbsp half-fat crème fraîche
- 25g Parmesan , grated
- 4 large sheets fresh lasagne , approx 150g
PER SERVING
350 kcalories, protein 16.7g, carbohydrate 32.9g, fat 17.7 g, saturated fat 7.7g, fibre 5.5g, salt 0.71 g
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18 November 2011
sinny12lyns087 rated this recipe
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02 March 2012
David G rated and commented on this recipe
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