Date: Wed, 03 Sep 1997 13:56:47 +0100
From: Julie King (Julie.King@CCR.NTU.AC.UK)
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.
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