SW recipe: Shiitake mushroom and spinach lasagne


Low calorie cooking spray
1 onion, finely chopped
400g shiitake mushrooms, chopped
4 garlic cloves, crushed
400g spinach leaves, chopped
Salt and freshly ground black pepper
800g low-fat natural cottage cheese
¼ tsp freshly grated nutmeg
2 eggs, lightly beaten
600g passata with onion and garlic
12 dried lasagne sheets
45g freshly grated vegetarian Parmesan-style cheese
5 bottled roasted red peppers in brine, rinsed, drained and cut into chunks


1. Preheat the oven to 180°C/R4.

2. Lightly spray a rectangular ovenproof dish with low calorie cooking spray.

3. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion and mushrooms and stir-fry for 10 minutes. Stir in the garlic and spinach and cook for 6-8 minutes or until the spinach has wilted.

Season to taste and set aside.

4. Meanwhile, put the cottage cheese and nutmeg in a mixing bowl. Add the eggs, season to taste and beat until fairly smooth using an electric hand whisk.

5. Spread half of the passata over the base of the prepared dish and top with four lasagne sheets. Spread one-third of the cottage cheese mixture over the lasagne sheets and top with half of the mushroom mixture. Sprinkle over half of the Parmesan-style cheese.

6. Arrange the pepper pieces over the cheese in an even layer and top with four more lasagne sheets. Spread over the rest of the mushroom mixture and half of the remaining cottage cheese mixture.

7.Top with the last four lasagne sheets, the remaining passata and the rest of the cottage cheese mixture. Sprinkle over the last of the Parmesan-style cheese, cover with foil and bake for 30 minutes. Remove the foil and cook for 15-20 minutes or until the top is lightly browned and the pasta is tender.


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