Mixed Mushroom Lasgane

Discussion in 'Slimming World Recipes' started by peggypig, 22 February 2011 Social URL.

  1. peggypig

    peggypig Silver Member

    Posts:
    893
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    Start Weight:
    11st10lb
    Current Weight:
    9st4.5lb
    Goal Weight:
    9st4lb
    Lost(%):
    2st5.5lb(20.43%)
    Diet:
    sw extra easy & green
    I thought I would share this recipe from Bella magazine made this tonight and husband loved it.

    serves4 I cut the ingredients to make for 2.
    Frylight
    2 garlic cloves peeled and crushed
    333g/ 110z mixed mushrooms roughly chopped
    1 onion peeled and finely chopped
    1 fennel bulb finely sliced
    2 400g tomatoes
    100ml vegetable stock
    salt and pepper
    8 dried lasagne sheets
    225g reduced fat mozzarella
    chopped basil to serve
    mixed leaves to serve



    preheat oven to 160C gas 4.
    Spray apan with frylight and add the garlic,mushrooms,onion and fennel and cook for 6-8 minutes until softened.



    Add the tomatoes and stock and bring to the boil and simmer for 20-25 minutes until the vegetables are cooked through and tender.


    To assemble the lasagne spoon one third of the tomato and mushroom sauce into the base of a lasagne dish.Spread with the back of a spoon.Add al layer of lasagne sheets and then another layer of the sauce.Break the mozzarella into rough pieces and scaatter a third of it evenly over the sauce.
    Continue to layer up the dish until all ingredients are used upfinishing with a layer of cheese.


    Bake for 25-30 minutes until golden and bubbling, garnish with chopped basil and serve immediately with mixed salad leaves.



    We had this tonight all brown and bubbling on the top I did add a bit of chilli and some oregano and it was delicious.:D
     
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