Vegetarian // No Added Sugar // Nut-Free
Preheat the oven to 180℃.
Heat the oil in a large pan and add the onions. Cook for around 5 minutes, until golden and then add the garlic and cook for another 2 minutes.
Add the mushrooms and allow to cook until they start to turn brown and most of their juices have been reabsorbed.
Add the tomato puree and stir in, followed by the chopped tomatoes. Stir the ingredients well and bring to a simmer for around 15 minutes.
Whilst waiting, steam the spinach for 3 minutes, or until soft and wilted (you might need to do this in two lots). Once steamed, squeeze out any excess water using a sieve and the back of a spoon, or by rolling it tightly in kitchen roll.
Place the spinach in a bowl and add the nutmeg and a few grinds of black pepper and mix together well before setting aside.
Once the tomato and mushroom sauce is done, season to taste and set it aside off the heat and start on the béchamel sauce.
Start on the béchamel sauce:
Add the butter to medium heat in a medium sized saucepan and once melted add in the flour stirring continuously. Once the mixture has made a paste, gradually add the milk, stirring continuously until it thickens and is nice and smooth. You can add a few grinds of black pepper here too if you wish.
Start layering the lasagne:
Boil some water and add to a large heat proof dish. Add a drop of oil and soak the lasagne sheets in the water for around 5 minutes (you might need to do this in two lots). This helps to soften the lasagne and the oil helps to stop the sheets sticking together.
Add a few small spoonfuls of the mushroom and tomato mixture to the bottom of a square lasagne dish. Spread the mixture out evenly and lay a few of the soaked lasagne sheets on top. Next put another layer of the mushroom and tomato sauce (use about ½ the rest of the mixture), followed by a layer of the spinach and then pour on about 1/3rd of the béchamel. Repeat the lasagne, tomato, spinach and béchamel layers and then finish with a layer of lasagne sheets and the final third of the béchamel sauce. You can sprinkle a little cheese on top at this stage if you’d like too.
Add the dish to the oven and cook for around 35 minutes or until the top is nicely brown and slightly bubbling.
Once ready, serve hot with a side salad.
1tbsp olive oil
1 red onion, diced
2 cloves of garlic, shopped
250g mushrooms, sliced
1tbsp tomato puree
1 tin of chopped tomatoes
1/4 - 1/2tsp nutmeg
Black pepper, to taste
Wholegrain lasagne sheets
For the bechamel sauce:
60g plain flour