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Vegetarian food can often be very uninspiring. Are you stuck with the same clichéd options when eating out in restaurants, pubs or with friends?
How about turning a common idea on it's head and creating something new? This mushroom and spinach lasagne recipe is made by layering up tortilla wraps. Perfect hot as a main meal, or even allowed to cool and sliced for a packed lunch it's a novel approach to veggie food.
preheat the oven to 200°C.
peel and dice the onion and one clove of garlic.
fry the onion and garlic in a small saucepan with a shot of oil and a lid to trap the steam and sweat. Cook for 5 minutes.
tip in the tomatoes, bring to simmer and bubble for 5 minutes.
wash the spinach and dump into a really hot pan with a pinch of salt and pepper.
agitate the pan and keep the spinach moving until it has wilted and cooked through, usually about 1 minute.
tip the spinach into a colander and leave to drain.
peel and cut the mushrooms into small pieces, add to the hot pan used for the spinach with the other chopped clove of garlic, a pinch of salt and pepper and the tiniest dash of oil.
chop the parsley and add to the mushrooms after 2 minutes of cooking.
squeeze as much water from the spinach as possible and turn out onto clean chopping board.
tip the cooked mushrooms into the colander to drain.
chop the spinach and use a piece of kitchen roll to absorb excess liquid. Then mix with the mushrooms.
layer the tortilla wraps, tomato sauce, mushroom and spinach mix and cheese into a cake tin, making sure you get three layers of filling and finish with a fourth wrap, tomato sauce and cheese layer.
bake for 15 mins, then turn out onto a plate.
invert the plate onto another plate to return it up the correct way, slice and serve with salad as a main... or slice when cold to add to a packed lunch.