Spinach and mushroom lasagne
"A lower-fat lasagne made with creamy spinach and mushroom sauce topped with fresh tomatoes."
Servings:
6 people
Health Score
High
Medium
Low
9.3 / 10
High score
Glycemic Index
Index
39
LowLoad
19
ModerateNutrition per serving:
| Calories | 290.99 kcal | 15% |
| Fat | 5.61 g | 8% |
| Carbs | 48.50 g | 19% |
| Sugars | 8.54 g | 9% |
| Protein | 15.65 g | 31% |
| Sodium | 309.51 mg | 15% |
| Fiber | 5.13 g | 18% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 39 Low |
Glycemic Load 19 Moderate |
Ingredients
800g tin chopped tomatoes
1 tbsp tomato puree
2 cloves garlic, crushed
1 heaped tsp dried oregano
1 tsp olive oil
1 onion, finely chopped
1 large red pepper, finely chopped
250g mushrooms, thinly sliced
2 tsp plain flour
250ml skimmed milk
300g frozen spinach (150g when defrosted and drained)
100g extra-light cream cheese
1 tsp Dijon mustard
good pinch black pepper
250g pack wholemeal lasagne
2-3 fresh tomatoes, thinly sliced
30g Cheddar
6 fresh, torn basil leaves, to garnish
Directions
Read the directions for this recipe at diabetes.org.uk
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