Mushroom lasagne

• 분량: Serves 8
• 활동 시간: ---

재료

400g mushrooms, very finely chopped

1 onion, chopped

1 carrot, chopped

2 x 400g tins of chopped tomatoes

100ml low-sodium chicken stock

2 tsp dried mixed Italian herbs

Salt and black pepper

110g lasagne sheets, pre-cooked

150g Ricotta or cottage cheese

150g low-fat garlic and herb cream cheese or

goat's cheese

1 egg,beaten

150ml skimmed milk

방향

1 Lightly coat a large saucepan with cooking

spray and place over a high heat. Cook the

mushrooms for three minutes until browned.

2 Add the onion, carrot, tomatoes, stock and

herbs. Bring to a boil, then reduce the heat and

simmer, uncovered, for 20 minutes. Season

with salt and pepper to taste.

3 Heat the oven to 190"C/170"C fan/gas mark 5.

Pour half of the mushroom mixture into a baking

dish and layer over half of the lasagne sheets.

4 Beat the ricotta, cream cheese and egg. Stir

in the milk and spread one-third of the mixture

over the lasagne sheets. Repeat the layers,

using the remaining cheese mixture over the

top. Bake for 40 minutes until golden and

bubbly.