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Mushroom, leek & broccoli lasagne

Welcome to our healthy eating café

This month’s healthy recipe is an all time favourite of mine. I have cooked this so many times as a vegetarian alternative to lasagne. Even the meat eaters rave about this one! This recipe is completely meat free and is very low fat and can be prepared in advance, giving you plenty of time to entertain guests as well as feeding them!

• 125g mushrooms chopped
• 225g broccoli
• 1 large leek sliced
• 300mls semi skimmed milk
• Half cup white wine
• 30g plain flour
• Half teaspoon nutmeg
• Several sheets of whole wheat pasta sheets
• 1 egg beaten
• 150mls low fat Greek yogurt
• 50g low fat grated cheese
• Salt & Pepper
  

Method

Heat oven to 190c, 375f gas mark 5

Cook leek and mushrooms for 3-5 min's in a frying pan in half cup of white wine

Allow to cool, sprinkle on plain flour and mix

Gradually stir in milk and reheat again until veg mixture thickens

Add nutmeg to the veg mixture and fold in broccoli.

Add Salt & Pepper

In a lasagne dish, layer the veg mix and sheets of pasta, ending in pasta
Whisk egg in a bowl and add yogurt

Pour yogurt mixture over lasagne and sprinkle grated cheese over the top

Bake in oven for 35 min's




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Health Visitor