| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | English | 1 | Servings | |
INGREDIENTS
| 1 | cn | (16 oz) spinach (or use frozen/fresh equiv.) |
| 8 | oz | Button mushrooms; chopped |
| 2 | lg | 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 | ts | Mustard; english, french or wholegrain |
INSTRUCTIONS
PART A S & P PART B 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 200C (don't know F equiv.) 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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