Spinach Mushroom Eggplant Lasagne

2tbsp olive oil

250g pack baby spinach leaves

2-3 cloves garlic, crushed

250g mushrooms, sliced

2 x 400g can chopped tomatoes

250g eggplant, sliced

300g pack fresh lasagne sheets

2 (200ml) tubs half-fat crème fraiche

100g/4oz grated tasty cheese

Salt and freshly ground black pepper

Saute the mushrooms aover a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Stir in the garlic and sizzle for 30 secs. Stir in the tomatoes, bring to the boil and simmer over high heat for 2 mins or until reduced. Remove from the heat and season to taste. Set aside. 

Slice the eggplant and fry in a little oil for a few minutes. Set aside.

Season the crème fraiche with the salt and ground black pepper, then mix well.

Place a layer of lasagne over the base of dish, trimming it to fit. Top with half the mushroom mix, then the uncooked baby spinach leaves, then the eggplant. Spoon a third of the crème fraiche over, and half of the cheese. Repeat these layers once more, ending with creme and cheese layer.

Place dish on a baking tray, then bake for 35-40 mins or until the lasagne is tender and the top golden. 

Raspberry Butter Cake

150g butter, softened
1 cup caster sugar

½ tsp vanilla extract
3 eggs
1 ¾ cups self-raising flour
1 tsp baking powder
½ cup milk
200g raspberries thawed if frozen

Line a 22cm cake tin with baking paper. Beat butter and sugar until pale and creamy. Add the vanilla then eggs one at a time, beating well after each addition. Sift the flour and baking powder and then add the milk and raspberries, and gently stir until the mixture is just combined. Pour into the cake tin and bake @ 180 degrees for 45 minutes or until cooked when tested with a skewer. Cool the cake completely before decorating with the whipped cream, raspberries and icing sugar.