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Spinach & Mushroom Lasagne

Really good and creamy tasting,  without the fat you would normally get
from a roux sauce.

1 160z can spinach (or use frozen/fresh equiv.)
8oz button mushrooms,  chopped.
2 large cloves garlic, crushed
dash of nutmeg
S & P
3 egg whites
8oz ff cottage cheese/ricotta

Mix all ingredients together in a large bowl.  Don't worry,  it looks
disgusting but will taste fab.

1oz cornflour 
1 pint of ff milk/soya milk
s & p
1 tspn mustard, english, french or wholegrain

Mix a little of the cold milk with the cornflour to form a paste,
gradually add the rest of the milk and then other ingredients.
Heat until thickened,  do not boil.  You can add a little ff cheddar at
this point if you wish to give the sauce a strong cheese flavour.  Layer
with no-cook lasagne sheets,  sauce, lasagne, spinach/mushroom mix,
lasagne, sauce.  Top with a little ff grated cheddar if desired.  Bake
40 mins at 200C (don't know F equiv.)

For variations add sweetcorn onstead of mushrooms, or just increase
spinach.  Use a ff tomato sauce instead of white sauce to layer.  We
prefer the white sauce as it takes us back to our decadent lifestyle
before FF!