recipeName: spinach and mushroom lasagna
ingredients: 800g tin chopped tomatoes 1 tablespoon tomato puree 2 cloves garlic, crushed 1 heaped teaspoon dried oregano 1 teaspoon olive oil 1 onion, finely chopped 1 large red pepper, finely chopped 250g mushrooms, thinly sliced 2 teaspoons flour 250ml skimmed milk 300g frozen spinach (defrosted and drained) 100g extra-light cream cheese 1 teaspoon dijon mustard 1/2 teaspoon black pepper 250g wholemeal lasagne 2-3 fresh tomatoes, thinly sliced 30g cheddar 6 fresh, torn basil leaves, to garnish
steps: preheat the oven to 180°c/gas 4. blend together the tomatoes, tomato puree, garlic and oregano to make a tomato sauce, then set aside. heat the oil in a pan and add the onion. cook for 2–3 minutes, add the red pepper and cook a further 2–3 minutes. add the mushrooms, cook for 2 minutes then gradually stir in the flour to coat the vegetables. gradually, stir in the milk until it starts to thicken, add the spinach and stir for 1 minute then stir in the cream cheese, mustard and black pepper. to an ovenproof dish add a little of the tomato sauce then top with a layer of lasagne. now add a layer of the mushroom, spinach and cheese mix and repeat until you end with a layer of tomato sauce then top with the thinly sliced tomatoes. sprinkle with cheddar and bake for 30–35 minutes. scatter with fresh basil to serve.
NER: tomatoes tomato puree garlic oregano olive oil onion red pepper mushrooms flour milk spinach extra cream cheese dijon mustard black pepper wholemeal lasagne tomatoes cheddar basils