Creamy Spinach & Mushroom Lasagna

Instructions:

1. Preheat your oven to 180°C (160°C fan/ Gas Mark 4).
2. Spray a large non-stick frying pan with low-calorie cooking spray. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and mushrooms and cook for another 5-7 minutes until the mushrooms are tender and have released their liquid.
4. Stir in the spinach and cook until it has wilted down. Season with salt and pepper.
5. In a bowl, mix the quark (or yogurt) with the vegetable stock until you have a smooth, creamy sauce. Season to taste.
6. In an ovenproof dish, layer a small amount of the quark sauce on the bottom.
7. Top with a layer of lasagne sheets, followed by half of the mushroom and spinach mixture, and then half of the remaining quark sauce.
8. Repeat the layers: lasagne sheets, remaining mushroom and spinach mixture, and the final layer of quark sauce.
9. If using, sprinkle the grated cheese over the top.
10. Bake for 30-40 minutes, or until the lasagne is golden brown and bubbling.
11. Let it stand for a few minutes before serving.