Mushroom, spinach & lentil lasagne

Up your grains, pulses and protein intake with this veggie lasagne that uses pasta sheets made from yellow lentil and brown rice flour, instead of regular wheat-based pasta.

Serves 4

Prep time: 15 minutes Cook time: 1 hour 15 minutes

then add the stock, a little at a time, stirring constantly. Bring the mixture to the boil and stir in the spinach leaves – you’ll need to add the spinach in batches. Reduce to a simmer and cook for 2 minutes, then season to taste and remove from the heat.

Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the quark into a bowl, add 40g of the cheese and all the nutmeg, then season well and stir to combine.

To assemble the lasagne, spoon half of the mushroom and spinach mixture into a 1.5 litre baking dish and top with 3 lentil lasagne sheets. Spoon over half of the quark mixture, then repeat with the remaining mushroom mixture and lasagne sheets.

Loosen the remaining quark and cheese mixture with 2 tablespoons water, then spread the mixture over the lasagne. Scatter over the remaining cheese and oregano, then bake for 40-45 minutes, until the pasta is tender and the quark topping is golden brown. Wrap the uncooked lasagne tightly in kitchen foil followed by clingfilm, and freeze for up to 3 months.