Another food club adventure 🙂 I have a few to catch up on! This was a real challenge as I wanted to have a NICE white sauce – one with no yoghurty taste, while keeping it low in syns.
I wasn’t sure I’d like this but I was delighted to discover its absolutely delicious, very very tasty and so quick and easy to prepare!
Even my fussy, fussy Jnr.1 ate a good portion….Jnr.2 as usual scoffed the lot!
For the “bechamel” sauce:
25g light spread (I used flora buttery, 8 syns)
25g plain flour (4 syns)
3/4 pint vegetable stock
Pinch freshly grated nutmeg
For the Spinach and Tomato Sauce:
I large Onion
2 Cloves Garlic
Large bag of spinach
2 Tins of Chopped Tomatoes
1 Tablespoon Tomato Puree
1 Teaspoon Paprika
1 Teaspoon Dried Oregano
1 Veg Stock cube (I used chicken by mistake but it was lovely!)
Lasagne Sheets (about 10), softened in boiling water – this makes them easier to break to fit into spaces in the dish!
Grated cheese, I used 100g light white cheddar
– Chop the onion and fry in spray oil until its soft, add the crushed or finely chopped garlic and cook for a minute.
-Add the tomato puree, stock cube (crumbled) and the dried oregano, stir well and cook for a further minute.
-Add the chopped tomatoes and allow to come to a simmer, add in half the bag of spinach, put the lid on and allow to cook, the spinach will wilt down. Stir.
-After a few minutes add in the rest of the spinach, stir well and cook for five minutes. Turn off the heat leave while you make the white sauce
-melt the butter and add the flour, allow to cook for a minute or two
-then, whilst whisking the flour and butter add some stock, whisking briskly, add more until half of it is in the pot, then beat in the egg
– Add the rest of the stock and keep whisking until it comes to the boil and thickens, add nutmeg and black pepper
Then assemble the lasagne, first in an sprayed (oil) dish add in a thin layer of white sauce, cover with a layer of pasta, then a layer of the spinach/tomato sauce, repeat these steps until all ingredients are used, make sure you finish with a white sauce layer, cover this with the grated cheese. Cook in a moderate pre heated oven for 30 minutes. Allow to stand for 10 minutes before serving.
With the white sauce, this works out at 2 syns per portion!