Spinach and mushroom lasagne
Spinach and mushroom lasagne
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For the Bechamel (White) sauce:
2 tbsp -
1/2 cup - finely chopped
1/2 tbsp -
2 tbsp - all - purpose flour
1.75 cups - 2per cent
1/4 tsp -
1/4 tsp - salt
Ground pepper to taste
1/4 cup - Parmesan cheese (you can use cheese that comes grated in small containers)
6 - brown
lasagne sheets (you can use any kind of pasta)
5 oz - whole
1/2 cup - Parmesan cheese
4 oz - fresh Mozzarella cheese, crumbled (you can use any other cheese too)
Pinch of salt
10 oz (about 300 gm) - fresh spinach, with trimmed ends
1/2 tbsp - salt
4 oz - Button mushrooms, trimmed and sliced thick
How to Make Spinach and mushroom lasagne
Steam spinach or blanch it in boiling salted water for about 10 seconds or until just wilted.
Transfer to a cold water bath or just sprinkle cold water to stop it from cooking further and let it cool. It takes about a minute.
Now squeeze out the water as much as possible. Chop it coarsely and set aside.
In a pan, melt 1 tbsp butter and add the mushrooms. Cook them until slightly browned. Set aside.
In the same pan, melt 2 tbsp butter in medium heat until it starts foaming. Add the onion and garlic pasta and cook, whisking it until the onions are soft.
Next, add in the flour and cook - keep whisking it to avoid the butter from browning.
Gradually add in the milk and bring the mixture to a boil over medium-high heat. Keep whisking it.
Add the bay leaf, nutmeg, salt and pepper and simmer over low heat for about 10 minutes. Whisk it on and off.
When you find the mixture is thick and saucy, add in the Parmesan cheese and whisk until mixed. Remove the bay leaf.
Set aside about 1/4 cup of the sauce and in the remaining sauce, whisk in the spinach until well combined. You would have around 2 cups of the spinach and Bechamel sauce.
While this is happening, in another pan, cook pasta according to the manufacturer's instructions.
In another bowl, whisk the ricotta cheese along with salt until smooth. Set aside.
Preheat oven to 425 degrees F.
Grease your baking dish with some butter. You can use a 6 cup (1.5 L) 8X6X2 dish for example or whatever you have.
Layer the bottom with some Bechamel sauce (about 1/4 cup that you set aside).
Now place 3 lasagne sheets on top of it, side by side.
Spread about 1/2 cup of the spinach mixture. Sprinkle Parmesan over the spinach mixture.
Layer that again with 3 more sheets. Layer that with 1/2 cup spinach mixture and 1/2 cup of Mozzarella cheese.
Layer the ricotta cheese mixture over it and spread until it covers the layer, followed by mushrooms.
Cover with remaining spinach mixture completely enclosing the pasta and toss in the Mozzarella cheese as last layer.
Cover the top with foil (grease the inner side of the foil with some oil so that it doesn't stick to the cheese) and bake for 10-15 minutes or until it starts bubbling.
Remove the foil and broil the lasagne for about 5 minutes or until the cheese is browned in spots.
Let it cool for about 10 minutes and then cut it into pieces.
Recipe Courtesy: http://chefinyou.com/
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.