Mushroom and spinach lasagne
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
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.