Mixed Mushroom Lasagne

Ingredients for  4  Servings

• 300g

  Mixed mushrooms, roughly chopped
• 2 x 400g

  Cans of chopped tomatoes
• 225g

  Mozzarella cheese
• 8

  Dried lasagne sheets
• 100ml

  Vegetable stock
• 2

  Garlic cloves, peeled and crushed
• 1

  Onion, peeled and finely chopped
• 1

  Fennel bulb, trimmed and finely chopped
• -

  Salt and freshly ground black pepper
• -

  Low calorie cooking spray
• To Serve

• -

  Basil, chopped

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  1 hour

Method

1. Spray a large heavy-based pan with low calorie cooking spray and place over a medium heat. Add the garlic, mushrooms, onion and fennel and cook for 6-8 minutes until softened.
2. Add the tomatoes and stock, season well and bring to the boil. Simmer gently for 20-25 minutes until the vegetables are cooked through and tender.
3. To assemble the lasagne, spoon one third of the tomato and mushroom sauce into the base of a lasagne dish. Add a layer of lasagne sheets and then spoon over another layer of the sauce.
4. Break the mozzerella into rough pieces and scatter a third of it evenly over the sauce.
5. Continue to layer up the dish until all the ingredients are used up, finishing with a layer of the remaining cheese.
6. Preheat the oven to 180°C/Fan 160°C/Gas 4. Bake in the oven for 20-30 minutes until golden and bubbling, garnish with chopped basil and serve immeadiately.