QUICK MUSHROOM & SPINACH LASAGNE RECIPE - BBC GOOD FOOD
An easy vegetarian supper that's cheap to make too
Provided by Good Food team
Categories Dinner, Main course
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
- Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.
Nutrition Facts : Calories 301 calories, FatContent 16 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 16 grams protein, SodiumContent 1.15 milligram of sodium
LASAGNE RECIPES - BBC GOOD FOOD
Cook a classic Italian pasta bake for the family. We have all sorts of lasagne recipes, including traditional mince, seafood and veggie versions.
Provided by Good Food team
Number Of Ingredients 1
More about "quick lasagne recipes"
LASAGNE | RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 408 calories per serving
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
- Preheat the oven to 180°C/350°F/gas 4.
- Put a fifth of your Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
- Dollop a fifth of your white sauce over the Bolognese and swirl it in, then cover with an even layer of pasta sheets.
- Repeat the layering until all the lasagne sheets and sauces are used up.
- Grate over the cheese.
- Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
- Bake for 45 minutes, or until the pasta is hot through and soft.
- Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.
QUICK VEGETARIAN RECIPES - OLIVEMAGAZINE.COM
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LOWER-CALORIE LASAGNE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 80 minutes
Cuisine European
Calories 394 calories per serving
Heat the oil in a large pan and fry the onion, carrot and celery for 8-10 minutes, until golden and tender. Season, add the mince and cook for a further 5-6 minutes until browned all over.
Stir in the tomato purée and chopped tomatoes. Rinse the tomato cartons out with a good splash of water and add this to the pan. Bring to the boil then simmer for 10-12 minutes until the sauce has thickened slightly.
Meanwhile, mix 2 tbsp of the milk with the cornflour into a paste. Pour the remaining milk into a pan, season and bring to a gentle simmer. Stir in the cornflour paste and soft cheese. Cook for 2-3 minutes, stirring frequently, until thickened, then stir in the cheese – reserving a little for the top of the lasagne.
To assemble, spread a third of the meat sauce over the base of an 18cm baking dish. Top with 3 of the lasagne sheets, then a third of the white sauce. Continue with the rest of the ingredients, before sprinkling over the reserved cheese.
Bake in a preheated oven at 200°C/fan 180°C/gas mark 6 for 35-40 minutes, until golden and bubbling.
*When compared to our standard lasagne recipe, this recipe has more than 30% less calories.
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