| 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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