Spinach and cheese lasagne
Ingredients:
- olive oil
- 500 grams chopped spinach
- 8 cloves of garlic- finely chopped
- 3 tspn oregano
- 2 tspn basil
- 1 tin passata sauce (tomato pureé)
- 500 grams shredded mozzarella
- 1 cup grated parmesan
- 12 lasagna sheets/noodles
- 1/2 litre milk (full cream)
- 1-2 tspn white flour
- butter
- 200 grams mushrooms
Method:
For white sauce
- Take a medium sized saucepan and add about 10 grams of butter in it.
- when the butter ends, add 2 tspn of white flour and mix properly so that lumps are not formed.
- Add milk slowly while stirring to prevents the formation of lumps.
- add half of the parmesan and season with some of the oregano and basil.
- Add the diced mushrooms and the spinach and cook till everything is perfectly done.
- take the sauce off the heat and let it reduce (thicken).
For red sauce
- In a heavy based saucepan, add some olive oil.
- When the oil is hot, add all the garlic and cook till it is soft but not brown.
- Now add the passata sauce and season with salt, basil and oregano.
- add some parmesan and mix well.
- simmer for 10 minutes and then let sauce cool down.
For lasagne
- Preheat the oven to 120 degree celsius.
- Boil the 12 lasagna sheets by putting them in a large saucepan with boiling water. Add some olive oil to the water so that the noodles do not stick to each other.
- To make the final sauce for the lasagne, take another saucepan and add the cool red and white sauce. Mix both the sauces together to form the marinara sauce. heat the given result in order to reduce it and removing the water.
- Take a large baking pan and cover the bottom with a layer of lasagne sheets. Now coat this layer with a layer of the final sauce and then add the parmesan and the mozzarella.
- Continue doing this for 3 layers and then cover the sauce with 1 final layer of pasta.
- Add the remaining cheese to the lasagne and put it in the oven for 10-20 minutes
