MUSHROOM LASAGNE VERDI
Recipe and photo: Elizabeth Hendrikz
FOOD LOVERS RECIPES
Decadent, yet guilt-free version.
2 punnets mushrooms, sliced or chopped
200 g chopped onion or spring onion
250 ml plain fat free yoghurt
500 ml hot fat free or 2% milk
120 g grated hard white cheddar (soft cheese = high fat content)
about 5 sheets of spinach lasagne
2 packets mushroom cup a soup lite
50 g corn flour
Spray a pan with spray and cook, add about 10 ml olive oil. Fry the onions and mushrooms till soft. Add the soup powder and some pepper to taste, stir and add 200 ml milk. Stir until the sauce thickens, remove from heat.
Preheat the oven to 200ºC.
Fry 5 ml low fat spread and 5 ml unsalted butter (or 10 ml flora spread) with corn flour until smooth. Gradually add the remaining hot milk, yoghurt and 2/3 of cheese, salt and pepper to taste, stir until thickened, remove from heat.
Spray a pan with spray and cook (I use my bread pan).
Layer the lasagna sheets, half of mushroom sauce, lasagna sheet, half of cheese sauce, lasagna sheet, remaining mushroom sauce, lasagna sheet and end with cheese sauce. Sprinkle over the remaining cheese. Bake for 30 – 40 min. Let the dish stand for about 10 min before dishing up, so it can settle.
