Spinach and Mushroom Lasagne
Lasagne is one of those beloved dishes that can you make ahead of time. So even if you're a busy working gal, you can still enjoy a wholesome hearty homemade meal. This can be prepped this a week in advance, frozen in the meantime, and popped right into the oven to bake for 30 minutes. This is my recipe for a vegetarian-friendly dish that's totally delicious.
Ingredients (makes a 5-layered lasagna tray 12" x 8" and feeds approx 6):
250gm lasagna noodles (I used the instant variety, 20 sheets of 7" x 3.5")
300gm cremini mushrooms, cleaned and sliced thinly
500gm baby spinach
3/4 cup grated mozzarella for topping
700gm tomato/pasta sauce (use the best money can buy or make your own)
4 tbsp olive oil
Salt for taste
White Sauce:
1 cup heavy cream
1 cup full cream milk (I used meiji milk for its full-bodied creaminess)
1/6 cup all-purpose flour
1 cup grated pecorino
1 cup grated mozzarella
Directions:
1) To make the white sauce, whisk the cream, milk and flour together till smooth over very low fire.
2) Add the grated pecorino and mozzarella and whisk till smooth. Remove from heat and set aside the white sauce.
3) In a separate pan, fry the mushrooms with olive oil on medium heat; sprinkle with salt to release water content from mushrooms. Fry until water released from mushrooms is evaporated.
4) Add spinach, and toss until wilted. Set aside the mushroom-spinach saute.
5) Pre-heat the oven to 220 Celsius before layering the lasagna. First, spread a generous layer of tomato sauce all over the casserole, before laying a row of lasagna noodles above it. It's okay to overlap the noodles a little. Be generous with the sauces.
6) Layer with the mushroom-spinach saute and white sauce, before laying another row of noodles.
7) Repeat steps 5 and 6, and top off with a layer of tomato sauce and grated mozzarella. Cover the casserole with a loosely fitted aluminium foil and bake for 20 minutes, before taking off the foil and baking for a further 15 mins at 190 Celsius or until the cheese is browned. If not eating right away, don't take off the foil, but take the tray out from the oven and store in freezer for use up to a week. To eat, defrost it in the morning before you go to work by transferring it to the fridge, and when you get home, heat it up for about 10 minutes at 190 Celsius covered with foil, and 15 minutes uncovered.
8) Rest about 5 minutes before serving.
Ingredients (makes a 5-layered lasagna tray 12" x 8" and feeds approx 6):
250gm lasagna noodles (I used the instant variety, 20 sheets of 7" x 3.5")
300gm cremini mushrooms, cleaned and sliced thinly
500gm baby spinach
3/4 cup grated mozzarella for topping
700gm tomato/pasta sauce (use the best money can buy or make your own)
4 tbsp olive oil
Salt for taste
White Sauce:
1 cup heavy cream
1 cup full cream milk (I used meiji milk for its full-bodied creaminess)
1/6 cup all-purpose flour
1 cup grated pecorino
1 cup grated mozzarella
Directions:
1) To make the white sauce, whisk the cream, milk and flour together till smooth over very low fire.
2) Add the grated pecorino and mozzarella and whisk till smooth. Remove from heat and set aside the white sauce.
3) In a separate pan, fry the mushrooms with olive oil on medium heat; sprinkle with salt to release water content from mushrooms. Fry until water released from mushrooms is evaporated.
4) Add spinach, and toss until wilted. Set aside the mushroom-spinach saute.
5) Pre-heat the oven to 220 Celsius before layering the lasagna. First, spread a generous layer of tomato sauce all over the casserole, before laying a row of lasagna noodles above it. It's okay to overlap the noodles a little. Be generous with the sauces.
6) Layer with the mushroom-spinach saute and white sauce, before laying another row of noodles.
7) Repeat steps 5 and 6, and top off with a layer of tomato sauce and grated mozzarella. Cover the casserole with a loosely fitted aluminium foil and bake for 20 minutes, before taking off the foil and baking for a further 15 mins at 190 Celsius or until the cheese is browned. If not eating right away, don't take off the foil, but take the tray out from the oven and store in freezer for use up to a week. To eat, defrost it in the morning before you go to work by transferring it to the fridge, and when you get home, heat it up for about 10 minutes at 190 Celsius covered with foil, and 15 minutes uncovered.
8) Rest about 5 minutes before serving.
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