Serving: 4

Ingredients

• 900 g / 2 lb fresh spinach

• 300 ml / 1/2 pint / 11/4 cups vegetable or chicken stock

• 1 medium onion, finely chopped

• 1 garlic clove, crushed

• 75 g / 3 oz / 3/4 cup hazelnuts

• 30 ml / 2 tbsp chopped fresh basil

• 6 sheets lasagne

• 400 g / 14 oz can chopped tomatoes

• 200 g / 7 oz / 1 cup low fat fromage frais flaked hazlenuts and chopped parsley, to garnish

    Directions

• Preheat the oven to 200^oC / 400^oF / Gas 6.  Wash the spinach and place in a pan with just the water that clings to the leaves.  Cook the spinach on a fairly high heat for 2 minutes until wilted.  Drain well.

• Heat 300 ml / 2 tbsp of the stock in a large pan and simmer the onion and garlic until soft.  Stir in the spinach, hazelnuts and basil.

• In a large ovenproof dish, layer the spinach, lasagne and tomatoesj.  Season well between the layers.  Pour over the remaining stock.  Spread the fromage frais over the top.

• Bake the lasagne for about 45 minutes, or until golden brown.  Serve hot, sprinkled with lines of flaked hazelnuts and chopped parsley.

  Nutritional Information

• Energy                   365 Kcals / 1352 KJ

• Fat                        17 g

• Saturated fat          1.46 g

• Cholesterol             0.5 mg

• Fibre                     8.16g