• 4 tsp olive oil
• 1 leek, chopped
• 2 garlic cloves, crushed
• 250 g mushrooms, sliced
• Baby spinach leaves
• 25 g butter
• Salt and pepper

• 300 ml Loprofin Sno Pro or Milupa-lp-Drink
• ¼ cup Loprofin Baking Mix
•  1 packet Loprofin Lasagne

1. Preheat oven to 200°C.
2. Heat the oil in a pan. Add the garlic and leek and fry for 2-3 minutes. Add the mushrooms and continue to fry for a further 2-3 minutes until the mushrooms are soft, season to taste.
3. In a separate pan, melt the butter over low heat, add the Loprofin Baking Mix. Stir over low heat for a few minutes. Using a whisk, stir the Milupa-lp- Drink or Loprofin Sno-Pro gradually into the flour mixture. Bring to the boil while stirring, until sauce has thickened. Season with salt and pepper and setaside.
4. Layer the bottom of an oven-proof dish with ¼ of the mushroom mixture, and layer over some spinach leaves. Cover with Loprofin Lasagne sheets and ¼ of the white sauce. Repeat the process 4 times, ending with white sauce and layering a few mushrooms over the top.
5. Bake for 35-40 minutes until golden and the lasagne is cooked.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.