Recipes

Mushroom Lasagne

Mushroom Lasagne

Ingredients

200g Mushrooms (roughly chopped)
100g Spinach Frozen (Defrosted & Chopped)
1 Tin Tomatoes
20g Tomato puree
1 Onions (finely diced keep back the root)
500ml Milk
100g Margarine
2 tsp Dried Herbs
100g Flour
500g Lasagne
150g Strong Cheddar
150g Lentils red dried
1 clove of Garlic
3 cloves
1 dried bay leaf

Method

For the filling
- Sweat down the onions and mushrooms in a large pan with the dried herbs and garlic until soft.
- Add the tomato puree and cook for 3 minutes to achieve a rust colour
- Pour in the chopped tomatoes and washed lentils, bring to the boil and simmer for 20 minutes or until
the lentils are soft and the sauce has thickened
- Chop and fold the spinach in at the end and take the sauce off of the heat


Meanwhile for the white sauce:

- Lay the bay leaf on the root of the onion and push the cloves through the leaf to keep it in place
- Place the studded onion in a pan with the milk and warm the milk without boiling it.
- In a separate pan melt the maragrine on a medium heat and fold in the flour.
- Cook the flour in the marg, stiring continuously until the paste is dry and sandy and takes on the aroma of freshly cooked biscuits
- Add a ladleful of warm milk to the paste and work it in rigorously until the mix is smooth and creamy repeat this process until all of the milk is mixed in and the sauce is like a thick cream, disguard the onion.


Lay up the lasagne in an oven proof square dish as follows;

- Mushroom sauce 1.5cm thick - pasta sheet - white sauce 0.5cm - pasta - mushroom sauce - pasta -
white sauce - sprinkle with cheese
- Bake in the oven at 180c for 35-40 minutes or until the topping is golden brown and the lasagne is
piping hot in the centre.
- Serve garnished with freshly chopped basil & parsley
 
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