Veggie lasagne

Veggie lasagne

Make one and freeze one.

By , 21 September 2015
Veggie lasagne
  • Ready in: 80 mins
  • Serves: 8
  • Price: £1.15 per serving
Nutritional Info
Each 346g serving contains
  • Fat 30
    43%
  • Sat Fat 16
    78%
  • Sugar 12
    14%
  • Salt 1
    17%
  • Cals 647
    32%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 783kJ/187kcal.
Ingredients
  • 2 x 200g packs Asda Baby Leaf Spinach
  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 750g mushrooms, sliced
  • 100g butter
  • 2 tbsp chopped thyme
  • 1.2 litres whole milk, warmed
  • 75g flour
  • 4 level tsp Asda Coarse Grain Mustard
  • 16 dry lasagne sheets (no need to pre-cook)
  • 150g mature Cheddar cheese
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Cook the spinach with 1 tbsp oil until it wilts, then drain thoroughly. Cook the onion in the rest of the oil until soft. Add the garlic, mushrooms and 25g butter. Cook, stirring, until the mushrooms shrink. Add the thyme.

  • Melt the butter in a pan. Stir in the flour and whisk in the milk. Bring to a simmer. Add the mustard and spinach.

  • Spread some sauce in the base of 2 dishes. Add a layer of pasta sheets, mushrooms and finish with sauce. Continue, ending with pasta and sauce. Sprinkle over the cheese and bake in the oven for 35 minutes.

  • Allow one dish to cool completely before freezing.