Spinach and Mushroom Lasagna
A community recipe by MarkellaNot tested or verified by Nigella.com
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Pre-heat oven to 200C If not using the non-cook Lasagne, boil your Lasagne sheets and drain. Chop the mushrooms and pour the lemon juice over. Put the oil into a pan and saute the onion and garlic for about 5 mins. Add the mushrooms and cook for about 5 mins, before adding the spinach. Cook just until the spinach is wilted. Add coriander and chilli, S&P and adjust flavouring to your taste. Remember that the milk / cream mixture is going to subdue any sharp flavouring. Mix cream and milk and heat over low heat. Stir in cornflour mixed with a little bit of milk. Stir until a bit thickened, but still easily pouring consistency. Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. Repeat the layer, ending off with a layer of lasagne, topped with cream and milk mix. Sprinkle grated cheese on top and bake for about 40 mins until golden brown.
Pre-heat oven to 200C If not using the non-cook Lasagne, boil your Lasagne sheets and drain. Chop the mushrooms and pour the lemon juice over. Put the oil into a pan and saute the onion and garlic for about 5 mins. Add the mushrooms and cook for about 5 mins, before adding the spinach. Cook just until the spinach is wilted. Add coriander and chilli, S&P and adjust flavouring to your taste. Remember that the milk / cream mixture is going to subdue any sharp flavouring. Mix cream and milk and heat over low heat. Stir in cornstarch mixed with a little bit of milk. Stir until a bit thickened, but still easily pouring consistency. Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. Repeat the layer, ending off with a layer of lasagne, topped with cream and milk mix. Sprinkle grated cheese on top and bake for about 40 mins until golden brown.
Introduction
This is a recipe I basically made up when I wanted to make different types of Lasagna for a party. It turned out great. Please feel free to add or subtract ingredients as you please.
This is a recipe I basically made up when I wanted to make different types of Lasagna for a party. It turned out great. Please feel free to add or subtract ingredients as you please.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
Metric
U.S.
- 250 grams lasagne sheets (I like the spinach one)
- 5 tablespoons olive oil
- 1 onion (finely chopped)
- 1 clove garlic (chopped)
- 500 grams mushrooms
- 1 kilogram fresh spinach (I like to use baby spinach)
- 1 tablespoon lemon juice
- 2 teaspoons ground coriander
- 150 grams pinenuts (toasted)
- 2 teaspoons chilli powder
- salt
- pepper
- 250 millilitres fresh cream
- 250 millilitres milk
- 3 teaspoons cornflour
- cheese (of your choice, grated - or a tub of cream cheese)
- 8⅚ ounces lasagne sheets (I like the spinach one)
- 5 tablespoons olive oil
- 1 onion (finely chopped)
- 1 clove garlic (chopped)
- 17⅔ ounces mushrooms
- 2⅕ pounds fresh spinach (I like to use baby spinach)
- 1 tablespoon lemon juice
- 2 teaspoons ground coriander
- 5⅓ ounces pinenuts (toasted)
- 2 teaspoons chili powder
- salt
- pepper
- 9 fluid ounces fresh cream
- 9 fluid ounces milk
- 3 teaspoons cornstarch
- cheese (of your choice, grated - or a tub of cream cheese)
Method
Spinach and Mushroom Lasagna is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by lolalola3 on 12th February 2013
Show more commentsThe is AWFUL! Dry and flavorless. Too much spinach. Who makes a lasagna without ricotta? My husband called this my "dirt casserole" and yes, that's what it tastes like. SKIP IT