MUSHROOM LASAGNE VERDI
(Decadent yet guilt-free version)
2 Punnets Mushrooms (Sliced or chopped)
200gr Chopped Onion or Spring Onion
250ml Plain Fat Free Yoghurt
500ml Hot Fat Free or 2% Milk
120gr Grated Hard White Cheddar (Soft Cheese = high fat content)
About 5 Sheets of Spinach Lasagne
2 pkts Cuppa Soup Lite Mushroom
50gr Corn Flour
Spray pan with Spray n Cook, add about 10 ml Olive Oil. Fry Onion and Mushrooms till soft…add Cuppa Soup and some Pepper to taste…stir…add 200ml Milk..stir till sauce thickens, remove from heat.
Preheat Oven to 200C.
Fry 5ml Low Fat Spread and 5 ml Unsalted Butter (or 10ml Flora Spread) with Corn Flour till smooth. Gradually add hot milk, Yoghurt and 2/3 of Cheese. Salt & Pepper to taste…stir till thickened, remove from heat.
Spray Pan (I use my Bread Pan) with Spray n Cook.
Layer…. Lasagne Sheet, half of Mushroom sauce, Lasagne Sheet, Half of Cheese Sauce, Lasagne Sheet, remaining Mushroom Sauce, Lasagne Sheet and end with Cheese Sauce. Sprinkle over remaining Cheese. Bake for 30 – 40 min. Let stand for about 10 min before dishing up, so it can settle.
Recipe and photo: Elizabeth Hendrikz
