Recipe

Mushroom and spinach lasagne

Put a vegetarian twist on the traditional lasagne recipe by using hearty mushrooms and sauteed spinach in place of mince. Finish it off with a rich bechamel sauce and melted, oozy cheese, and you'll be converted.

  • 20 mins preparation
  • 1 hr 5 mins cooking
  • Serves 6
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Ingredients

Mushroom and spinach lasagne
  • 60 gram butter
  • 1/4 cup plain flour
  • 2 1/2 cup milk
  • 2 tablespoon olive oil
  • 1 large onion, diced
  • 3 clove garlic, crushed
  • 300 gram portabello mushrooms, quartered, sliced
  • 200 gram cup mushrooms, sliced
  • 1/4 teaspoon cinnamon
  • 8 fresh lasagne sheets
  • 300 gram fresh ricotta
  • 1 lemon, finely grated zest only
  • 350 gram bag baby spinach, blanched, drained (see tip)
  • 1 1/2 cup grated mozzarella
  • 3/4 cup grated parmesan
  • salad leaves, to serve

Method

Mushroom and spinach lasagne
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 10 cup baking dish.
  • 2
    In a medium saucepan, melt butter on medium. Stir in flour and cook 1 minute. Remove from heat and gradually add milk, stirring until smooth.
  • 3
    Return to heat and cook, stirring, until the sauce boils and thickens. Simmer for 3 minutes. Reserve one-third of sauce.
  • 4
    In a large frying pan, heat oil. Saute onion and garlic 1-2 minutes until tender. Add mushrooms and sauté for 5-6 minutes until golden. Cool.
  • 5
    Add mushrooms and onions to remaining sauce with the cinnamon.
  • 6
    Spread one-third mushroom sauce in dish. Top with one-third lasagne sheets and half combined ricotta and zest. Spread over half remaining sauce, half spinach, one-third each mozzarella and parmesan. Repeat, finishing with lasagne sheets.
  • 7
    Spread over reserved white sauce. Sprinkle with remaining combined mozzarella and parmesan.
  • 8
    Bake 30-35 minutes until lasagne is bubbling, golden and cooked through. Serve with salad.

Notes

Blanch spinach by placing it in a bowl and covering it with just boiled water. Set aside 30 seconds, before draining it well and squeezing out excess liquid.

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