Mush­room and spinach lasagne

The Western Star - - LIFE TASTE -

SERVES: 6 In­gre­di­ents

2 tsp olive oil

2 gar­lic cloves, chopped 1 shal­lot, chopped

100g coppa ham, chopped 500g mush­rooms (va­ri­ety of your choice), quar­tered Small bunch of pars­ley sprigs 400g fresh spinach (or 200g frozen spinach)

600 ml bechamel sauce Salt and black pep­per

12 sheets of dried or fresh lasagne

50g (½ cup) grated parme­san 50g (1⁄3 cup) grated moz­zarella Pink pep­per­corns Gratin dish 40 x 20cm

Method

Heat 1 tea­spoon olive oil in a fry­ing pan, add the gar­lic, shal­lot, ham and mush­rooms, and fry for a few min­utes. Snip in the pars­ley, set­ting aside 4 sprigs for the bechamel sauce.

In a sep­a­rate fry­ing pan, cook the spinach in a lit­tle wa­ter for 5 to 10 min­utes, un­til wilted. Re­move from the heat, rinse in cold wa­ter, drain and squeeze dry with your hands.

Add the spinach to the bechamel sauce. Chop the re­main­ing 4 sprigs of pars­ley and add this to the bechamel sauce and check for sea­son­ing.

Pre­heat the oven to 180C. Pour 1 tea­spoon olive oil and a lit­tle spinach bechamel sauce into the bot­tom of the gratin dish.

Lay 3 sheets of lasagne, side by side, and then al­ter­nate lay­ers of mush­rooms with coppa, lasagne and bechamel sauce with spinach. Re­peat the process, fin­ish­ing with a layer of bechamel sauce.

Top with grated cheeses, sprin­kle with pink pep­per­corns and then bake in the oven for 25 to 30 min­utes.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.