Spinach & Mushroom Lasagne


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I was always a big fan of a lasagne as a child but since becoming more health aware and eating less or no animal products at all I am always looking out for new and healthier lasagne recipes.

This was another recipe I adapted from the Neal’s Yard Wholefoods Cookbook which I am very much enjoying at the moment. Really making a conscious effort to try and work through more of my many cookbooks which, for may must just be collecting dust.

So the other day I came across this interesting spinach and mushroom dish that I felt could be adapted to be animal free and cost effective. This week I attened the Food Matters conference in the Excel London and one of the topics that was high on the agenda was eating well on a budget. It was felt that there was a real divide between then lower and higher classes in society and what they can afford to eat to live a healthy lifestyle.

For me it has almost become a elitist thing that you can eat well and afford an expensive membership to be healthy when this couldn’t be further from the truth. I firmly believe that everyone can eat well and be healthy no matter what class and through a little more education we all can enjoy the benefits of good food and exercise.

Therefore, I hope these recipes can help and inspire more of you to try more plant based meals in your lifestyle and reap the rewards from it both in your health and secondly in your bank balance.

Spinach and Mushroom Lasagne

Ingredients.

  • Olive oil
  • 550 g of fresh spinach/ or 250 g frozen
  • Lasgane sheets (shops own brand)
  • Nutmeg
  • Salt and pepper
  • Cheese (vegan alternative if you may choose) grated

Mushroom sauce

  • 2 large onions chopped
  • 225 g mushrooms chopped
  • 2 gloves garlic
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 4 tbsp tomato puree
  • 400 g tinned chopped tomatoes
  • 1 tsp honey/ maple syrup
  • salt and pepper

Cheese sauce

  • 75 g olive butter
  • 4 tbsp of buckwheat/ wholemeal flour
  • 1 pint of soya milk
  • salt and pepper

Directions

  1. Pe heat the oven to 180 C
  2. Make the mushroom sauce. Add a tsp of olive oil and saute the onions.
  3. Add the mushrooms and the garlic, oregano, basil and tomato puree
  4. Add the tinned tomatoes, season and simmer for 10 minutes
  5. Make the cheese sauce. Melt the olive butter and then add the flour and the milk slowly, stirring throughout. Bring to a boil and simmer for 3 minutes. If the sauce becomes to thick just add water to loosen and keep stirring.
  6. Cook the spinach until wilted and add the 1/4 tsp of nutmeg and season with salt and pepper.
  7. Soak the lasagne sheets in hot water to soften before assembling.
  8. Line a large dish assemble the dish as follows:
  9. Lasagne sheets – cheese sauce – grated cheese (as much as you choose, I went light on mine) – spinach, mushrooms sauce – lasagne sheets. Keep repeating (once more layer) and the finish with a lasagne sheets and cheese sauce and grated cheese to top.
  10. Bake in the oven for 40 minutes until golden brown.
  11. Serve immediately with seasonal vegetables or side salad.

Please comment below if you have tried this recipe and how it turned out for you. Hope you all enjoy it as much as I did!

 

Adapted from The Neal’s Yard Wholefood Cook Book