Hello, im looking for a recipe for a Spinach and mushroom Lasagne. I do a fantastic cheese sauce, so im ok in that department. Its just the vegetable area, any ideas welcome. Tastier the better. Thank you

Spinach wilt and season well - pepper and a few gratings nutmeg. Mushrooms use ones that have a 'strong' taste - flat field mixed with maybe chestnut , even mix in a few soaked dried variety - exact recipe sorry - maybe add a little garlic or even chilli? Another cheese (cottage or ricotta or feta mixed with sinach) You could perhaps try layers by eye?
You could try search box at top left of page - type in lasagne - select recipes on listing below - this will give load recipes that could help you with quantities and even combinations.

I make one with vegetable ragu: tomato based, some mixed herbs, garlic, leeks, onions, grated carrot, grated or chopped courgette, chopped broccoli (including softer stalks), chopped cauliflower, and finally a few kidney beans. If I'm pushed for time I use a bought white lasagne sauce, or I make my own, and sprinkle some grated mature cheddar cheese on each layer of white sauce as I go and finally on the top too.

Haven't tried one with cottage cheese and spinach yet but will be watching carfeully to see.

Cheekygirl - sounds really good. Must admit cottage cheese not too flavoursome on its own - needs a fair seasoning. Monday in a 'fit of whatever shall I / do I eat' Made a veggie lasagne using just a little onion and parcooked butternut squash with a fair amount garlic and chilli and a tomato/red pepper sauce (from deep recess freezer) Only used cheese as topping - mixed some grated gruyere and parmesan - actually not too bad

Sounds yummy, might try that one. I don't think to buy butternut squash - am a bit set in my ways re my veggies. A good inspiration, hope the super market has some butternut squash.

I also make a good chili con carne lasagne and top it off with crushed taco chips - haven't made one for a while, .. think we'll be having a variety of lasagne's in the next few weeks....

Nadia24: Actually I have just thought, I have superb, low calorie veggie lasagne recipe which is always a hit even with the most blood thirsty carnivores... It's a low calorie one, great for a frugal bit of entertaining for a large crowd, and you can freeze it.....

Red Pepper Lasagne:
4 red peppers (or a mix of red/orange and yellow is good too)
1 tbsp olive oil
1 onion
1 or 2 cloves garlic crushed
175g chestnut mushrooms sliced
400g can chopped toms
2 tbsp fresh chopped basil
25g cornflour
300ml skimmed milk
200g low-fat soft cheese with garlic and herbs (eg boursin light)
6 sheets oven ready lasagne
salt n pepper

Halve and de-seed peppers - grill until skins are blackened, then pop into a plastic bag to cool. When cool peel away skins and slice thinly.

Fry onion and garlic in olive oil till soft. Add sliced mushrooms and the pepper strips and cook for 5 mins. Stir in chopped toms, season well and add chopped fresh basil (dry will do but reduce amount) simmer gently 10 mins.

Preheat oven 190c gas 5/375F. Mix cornflour with a little bit from 300 ml skim milk to make thin paste. Heat rest of milk in pan till boiling then pour onto paste. Mix well, then return to pan. Cook stirring till sauce thickens, Simmer very gently for 3- 5 mins. Add soft cheese, stir until cheese melts into sauce.

Assemble lasagne, spoon half of the pepper mix over base of lasagne dish, top with 3 sheets of lasagne, drizzle with half of cheese sauce, repeat layers finishing with a layer of sauce - sometimes I make double the sauce or thin it with more milk. Sprinkle with a little hard cheddar or parmesan if desired according to calorie requirements!
Bake 30-40 mins till bubbling and golden, serve hot with crispy salad ........... boy am I hungry..... oh and seves 4 people@ 300 calories each!

that one sounds tasty. Subject butternut may I offer a little Tip? When you buy go for more 'neck' than bulb - you get better proportion actual usable veg and lot less seeds! This very versitile - though if you use for base for a soup is very sweet - I find best to temper with chilli. Also great roasted instead of spuds (better carb! Lower GI)