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Healthy lasagne with spinach and mushrooms

Healthy lasagne with spinach and mushrooms

450g extra-lean minced beef

1 medium onion, finely chopped

2 garlic cloves, finely chopped

250g chestnut mushrooms, sliced

400g tin chopped tomatoes

150ml red wine

2 bay leaves plus 1 tsp dried oregano

100g spinach leaves, wilted in boiling water, squeezed dry

3 large vine tomatos, sliced

6 fresh lasagne sheets

500ml semi-skimmed milk

3 tbsp cornflour

25g parmesan, grated

Heat oven to 180°C/350°F/gas 6.

In a pan, fry the mince, onion, garlic, mushrooms in a little olive oil for approx.10 minutes.

Add in the tomatoes, wine, herbs plus one tomato can of water. Simmer for 25 minutes, stirring occasionally. Season well.

Tip in half the mince into a baking dish. Place 3 sheets of lasagne on top of the mince, then the rest of mince and lasagne sheets. Place the tomatoes and spinach on top.

Whisk together 3 tbsp milk with the cornflour. Pour rest of milk into a pan and gently stir in cornflour mix. Simmer, whisking until smooth. Add  seasoning.

Pour the mixture over the spinach. Sprinkle with Parmesan.

Place in the oven to bake for 30 minutes.

Serves
6

Main ingredients
Beef, Pasta & Noodles, Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Healthy, Kids Food, Pasta/Noodles, Quick Meals, One Pot, Low Calorie

Cuisine
Italian

Level of Difficulty
Easy

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