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Ingredients
Method
- 1 tbsp olive oil
- 1 crushed garlic clove
- 250g sliced mushrooms
- 1 tsp chopped thyme
- 200g spinach leaves
- 300g soft cheese
- 4 tbsp grated parmesan cheese
- 6 fresh egg lasagne sheets
- Preheat the oven to 200C. Heat the oil in a frying pan and cook the garlic for a minute, then tip in the mushrooms, thyme and some seasoning and cook for 3 mins. Toss in the spinach and stir to wilt the leaves, then remove from the heat and stir through the soft cheese, 1 tbsp of parmesan and more seasoning to taste.
- Spoon about a quarter of the spinach mixture into a baking dish and spread to make it even. Lay 2 lasagne sheets on top, then repeat until you’ve used all the pasta. Finish with the final quarter of the mushroom and spinach mixture, then sprinkle with the remaining parmesan. Bake for 35 mins or until golden, then serve with your choice of salad (or double up the carbs and serve with garlic bread!).
35 mins
4 serving
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