Three cheese spinach and mushroom lasagne
The meat-free month has commenced. I’m going forth full of both nervous anticipation and a tiny little bit of fear. What will become of me? Will I start wearing socks with sandals and hugging trees? Most likely not, but I am hoping to maybe lose a couple of pounds for going on holiday next month and add a few more vegi-friendly recipes to my repertoire.
This dish was very much a ‘what do I have lingering in the fridge that needs used up?’ affair, and got thrown together on the spot. Thankfully, it was really yummy, and will be getting added to the ‘make again’ list.
1tbsp olive oil
500g mushrooms, halved (I used a mixture of chestnut and button mushrooms)
2 cloves garlic, minced
600g lo-fat cottage cheese
200g lo-fat cream cheese
300g baby spinach leaves, washed and dried
4 dried lasagne sheets
200g fresh mozzarella, cut into small cubes
Pre-heat your oven to 200˚C. Heat the olive oil in a large frying pan and add the halved mushrooms. Stir around until the mushrooms start to colour and release some of their liquid. Then add the garlic and stir for two more minutes. Turn the heat down to low and stir in the cottage and cream cheese. Mix well to combine then season well with salt and pepper. Leave to simmer away for 10 minutes. Add in the spinach in batches and let it slowly wilt down into the sauce. Simmer for another 5 minutes.
Evenly spoon one-third of your mushroom/spinach mix into the bottom of an oven-proof casserole. Scatter one-third of the cubed mozzarella over the mixture then top with two of your lasagne sheets. Spoon over another third of the sauce mixture, top with another third of the mozzarella then top with the remaining lasagne sheets. Spoon over the last of the sauce and top with the remaining mozzarella. Bake in the oven for 25-30 minutes until the lasagna sheets are cooked through.