Photo of Mushroom, spinach & lentil lasagne by WW

Mushroom, spinach & lentil lasagne

5
4
2
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy
Up your grains, pulses and protein intake with this veggie lasagne that uses pasta sheets made from yellow lentil and brown rice fl our instead of regular wheat-based pasta.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Mushrooms

500 g, Mixed mushrooms, such as chestnut & portabella

Garlic

2 clove(s), chopped

Oregano, Dried

1½ teaspoons, level

Thyme, Dried

½ teaspoons, level

Plain White Flour

30 g

Vegetable stock cube(s)

1 cube(s), 350ml

Spinach

400 g

Sainsbury's Quark

350 g

WW Reduced Fat Grated Mature Cheese

50 g

Ground Nutmeg

¼ teaspoons, level

WW Yellow Lentil Lasagne Sheets

6 sheet(s)

Instructions

  1. Put a large nonstick frying pan over a medium heat and mist with cooking spray. Fry the mushrooms, in batches, for 5-8 minutes, until golden. Return all the mushrooms to the pan, then add the garlic, 1 teaspoon of the oregano and all the thyme, and cook for 1 minute.
  2. Stir in the flour and cook for 1 minute, then add the stock, a little at a time, stirring constantly. Bring the mixture to the boil and stir in the spinach leaves – you’ll need to add the spinach in batches. Reduce to a simmer and cook for 2 minutes, then season to taste and remove from the heat.
  3. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the quark into a bowl, add 40g of the cheese and all the nutmeg, then season well and stir to combine.
  4. To assemble the lasagne, spoon half of the mushroom and spinach mixture into a 1.5 litre baking dish and top with 3 lentil lasagne sheets. Spoon over half of the quark mixture, then repeat with the remaining mushroom mixture and lasagne sheets.
  5. Loosen the remaining quark and cheese mixture with 2 tablespoons water, then spread the mixture over the lasagne. Scatter over the remaining cheese and oregano, then bake for 40-45 minutes, until the pasta is tender and the quark topping is golden brown.

Notes

To make this recipe gluten free, use gluten-free plain flour in step 2. The SmartPoints will remain the same.