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Mushroom and spinach lasagne
Fruit and vegetables
1 large
onion
, roughly chopped
500g/1lb 2oz button
mushrooms
, sliced
2 large
garlic
cloves, finely grated
1 tbsp freshly chopped
thyme
leaves
2 tbsp sun-dried
tomato
paste
200g/7oz baby
spinach
, trimmed
Tins, packets and jars
30g/1oz
plain flour
2 x 400g tins
chopped tomatoes
55g/2oz
plain flour
2 tbsp
Dijon mustard
Cooking ingredients
2 tbsp
olive oil
2 tsp
balsamic vinegar
salt and freshly ground
black pepper
Dairy, eggs and chilled
55g/2oz unsalted
butter
600ml/1 pint hot
milk
150g/5oz mature
cheddar
, coarsely grated
55g/2oz
Parmesan
(or alternative vegetarian hard cheese), coarsely grated
Other
6–8 sheets dried
lasagne
Back to recipe
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