Did you have a hectic day and are looking forward to chilling out at the end of a crazy day?
The best way is to indulge in some good food and spend quality time with your loved ones? Then we have you covered! Here’s something for you to try out!
200 g – Mushrooms (thinly sliced)
400 g – Diced tomatoes with oregano and basil
80 g – Baby spinach
30 g – Butter
2 tbsp – Plain flour
2 cups – Reduced-fat milk
1 cup – Reduced-fat grated mozzarella cheese
125 g – Dried lasagna pasta sheets
1 1/2 tbsp – Olive oil
1 – Onion (finely chopped)
2 – Garlic cloves (crushed)
1 – Medium red capsicum (chopped)
*Preheat the oven at 180°C fan-forced.
*Heat the oil in a heavy fry pan over medium heat; add onion, garlic, capsicum and mushroom. Stir in the tomatoes and bring to a boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened and then remove from heat. Stir in the spinach. Cover and set aside for two minutes and season with salt and pepper.
*Melt butter in a pan until a foam is formed and then add flour and cook using a wooden spoon for a minute. Remove from heat and gradually add milk. Keep stirring to avoid lumps for about five minutes or until sauce boils and thickens. Remove pan from heat. Stir in half the cheese and set aside.
*Lightly grease a square baking dish and spoon half the vegetable mixture into it. Place half the lasagna sheets over and mixture. Repeat the layers and add the sauce over it. Sprinkle with remaining cheese.
*Bake for 40 minutes or until it turns golden and tender. Stand for 10 minutes and your lasagna is ready to be served.