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.
Ingredients
Serves: 6
Metric
Cups
- 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