You don’t have to be a vegetarian to enjoy a meat-free meal! In this lasagne spinach and mushrooms replace the mince and it’s just as tasty!
SERVES 6 – PREP 15 mins – COOK 40 mins
1 garlic clove, crushed
2tbsp olive oil
1 onion, chopped
300g mushrooms, sliced
350g jar tomato and basil pasta sauce
290g jar flame roasted peppers, drained and sliced
400g garlic and herb cheese (we used Philadelphia)
fresh basil leaves (optional)
1 Heat oven to 200C, Gas 6. Put the spinach and garlic into a bowl and microwave on High for 4 mins.
2 Heat the oil, add the onions, fry for a few mins, stir in the mushrooms and cook for 4 mins to soften.
3 Tip the spinach into a sieve, resting over a bowl and press with a masher to squeeze out all the excess juice.
4 Pour the mushrooms into the base of an ovenproof dish, top with some lasagne, half each of the tomato sauce and peppers.
5 Top with a lasagne layer, the rest of the tomato sauce and the spinach.
6 Finish with a final layer of lasagne and the rest of the peppers. Spread over the garlic and herb cheese, and some basil leaves if you like.
7 Cook in the oven for 30 mins until the lasagne is tender.
PER SERVING: 518 cals, 38g fat (21g saturated) , 33g carbs