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Vegetable lasagne

ingredients

serves 4
700 g (1 1/2 lb) young spinach, washed
1 tbsp olive oil
1 onion, chopped
100 g (4 oz) mushrooms, sliced
salt and pepper
1 tsp grated nutmeg
100 g (4 oz) feta cheese
100 g (4 oz) cottage cheese
9 sheets precooked lasagne with herbs
25 g (1 oz) butter
20 g (3/4 oz) plain flour
225 ml (8 fl oz) skimmed milk
75 g (3 oz) Emmenthal cheese, grated

method

1. Preheat oven 190°C/375°F/gas 5. Cook spinach in the water that clings after washing, until just wilted. Put in a sieve and squeeze as dry as possible.

2. Fry onion for 3 - 4 mins, add mushrooms and cook for 5 mins. Add spinach and seasoning, and remove from heat.

3. Crumble feta cheese and mix with cottage cheese. Grease a 1.71 (3pt) shallow ovenproof dish. Put half spinach in dish. Cover with one third of lasagne.

4. Spread with cheese mixture. Top with one third of lasagne. Top with remaining spinach and lasagne.

5. Melt butter in a saucepan and stir in flour. Remove from heat and gradually add milk. Return to heat and cook until thickened, stirring continuously.

6. Add Emmenthal and season. Pour over lasagne and bake for 30 - 35 mins.

TIPS
If you prefer to use frozen spinach, you'll need 350g (12 oz). Thaw in a sieve and use a spoon to press dry, as with fresh spinach.

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