2 tbsp Butter 25 mL
4 Large onions, chopped 4
5 Cloves garlic, minced 5
8 cups Sliced mushrooms 2 L
2 tsp Dried Basil 10 mL
1 tsp Salt 5 mL
2 tbsp All-purpose flour 25 mL
1 cup 1% milk 250 mL
1 Pkg (8 oz/250 g) Light cream cheese 1
2 tsp Soy sauce 10 mL
1 tsp Hot pepper sauce 5 mL
2 Pkg (each 10 oz/284 g) fresh spinach, trimmed 2
1 Can (10 oz/540 mL) lentils, drained and rinsed 1
1 Jar (313 mL) roasted red peppers 1
3 cups Seasoned croutons 750 mL

In Dutch oven, melt butter over medium heat; cook onions and garlic, stirring occasionally, for 10 minutes or until softened and starting to colour. Add sliced mushrooms, basil and salt; increase heat to medium-high and cook, stirring often, for about 10 minutes or until mushrooms start to brown and liquid is evaporated.

Reduce heat to low. Sprinkle with flour; stir well. Pour milk evenly over top; stir to blend. Cube cheese; add to pan and stir until melted. Stir in soy sauce and hot pepper sauce. Set aside.

Meanwhile, rinse spinach, shaking off excess water. In large heavy pot, cook spinach over medium-high heat, with just the water clinging to the leaves and stirring once or twice, for about 4 minutes or until wilted. Drain in large sieve; let cool. Firmly press out liquid; chop coarsely. Add to mushroom mixture; add lentils. Spread half of the mixture in 13-x 9-inch (3L) baking dish. Drain red peppers; cut into bite-size pieces. Dot evenly over mushroom layer. Cover with remaining mushroom mixture, spreading evenly.