Makes 6 portions
6 lasagne sheets
30g red onion – chopped small
100g button mushroom – chopped small
1 medium egg – beaten
1 1/2 frozen garlic cubes
230g low fat cottage cheese
100g low fat cheddar cheese (I used weight watchers) – grated
105g light mozzarella
2 tablespoons mixed dried herbs
Fry light sunflower oil spray
Preheat oven to 375F/190C.
Heat a couple of sprays of oil in a large heavy frying pan over medium heat; add onions and saute until they start to soften, about 3 minutes. Add the chopped garlic, chopped mushrooms and saute about 5 minutes more, or until the mushrooms lose their water and the liquid has evaporated. Add the passata and herbs and turn heat to low and simmer for 15 minutes.
While the sauce simmers, bring a pot of water to a boil to blanch the spinach. Add the spinach to the boiling water and cook 1 minute, then pour into a colander placed in the sink. Let the spinach drain well and cool at least 5 minutes.
While spinach is cooling, mix together the cottage cheese, beaten egg, and grated cheddar cheese. Add cooled spinach and stir together.
Spray a oven proof dish with spray oil. Lay 3 uncooked lasagne sheets across the dish. Cover with 1/2 the mushroom tomato sauce, spreading it across the pasta sheets so they’re all covered with sauce. Then add 1/2 the cottage cheese and spinach mixture. Make a second layer of lasagne sheets, tomato mushroom sauce, cottage cheese and kale mixture. Then top with the mozzarella.
Cover the dish tightly with foil and bake 50-60 minutes without removing the foil. Take the dish out of the oven and remove foil. Cook 25-30 minutes more with foil removed, or until the lasagne sheets are soft, and the lasagne is bubbling and lightly browned on top. Let lasagne cool 5-10 minutes before cutting; then cut into pieces and enjoy!