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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains English 1 Servings

INGREDIENTS

1 16 oz spinach or use
frozen/fresh equiv.
8 oz Button mushrooms, chopped
2 Cloves garlic, crushed
1 ds Nutmeg
3 Egg whites
8 oz Ff cottage cheese/ricotta
1 oz Cornflour
1 pt Ff milk/soya milk
S & p
1 t Mustard, english french or
wholegrain
2 c, don't know F equiv.

INSTRUCTIONS

Really good and creamy tasting, without the fat you would normally  get
from a roux sauce.  Mix all ingredients part "A" together in a large
bowl. Don't worry, it  looks disgusting but will taste fab.  Mix a
little of the cold milk with the cornflour to form a paste,  gradually
add the rest of the milk and then other ingredients. Heat  until
thickened, do not boil. You can add a little ff cheddar at this  point
if you wish to give the sauce a strong cheese flavour. Layer  with
no-cook lasagne sheets, sauce, lasagne, spinach/mushroom mix,  lasagne,
sauce. Top with a little ff grated cheddar if desired. Bake  40 mins at
For variations add sweetcorn onstead of mushrooms, or just increase
spinach. Use a ff tomato sauce instead of white sauce to layer. We
prefer the white sauce as it takes us back to our decadent lifestyle
before FF!  Posted to fatfree digest V97 #199 by Julie King
<Julie.King@CCR.NTU.AC.UK> on Sep 03, 1997

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“When I grow up, I want to be like Jesus.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1191
Calories From Fat: 28
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 172.6mg
Potassium: 498.7mg
Carbohydrates: 239.3g
Fiber: 8.5g
Sugar: 1.6g
Protein: 43.2g


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