ONE PAN OPEN MUSHROOM LASAGNA

Ingredients 

• 1 large white onion
• 5 cloves garlic
• 500g mushrooms
• 1 large leek
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 3 handfuls spinach
• 300g cottage cheese
• 200g lasagna sheets
• 150g mozzarella
• 2 tbsp green pesto
• Olive oil
• Salt & pepper

Method 

1. Preheat the oven to 180°C.
2. Chop your onions and garlic. Add to a large, oven-proof pan with 1 tbsp olive oil and fry on a low heat for 15 mins until soft.
3. Meanwhile, chop your mushrooms and leek into slices. Add the mushrooms, leek, soy sauce and balsamic to the pan and cook for a further 10 mins until soft and glossy. Then, add the spinach and cover with a lid for 5 mins, so the spinach wilts.
4. To make the healthy ‘roux’ sauce, blend the cottage cheese until smooth, then season.
5. Add your lasagna sheets to the pan between the sauce, then cover with the roux and mozzarella. Bake in the oven for 30 mins until crisp and golden, then top with the pesto before serving. Enjoy!