SPINACH AND MUSHROOM LASAGNE WITH SOURDOUGH CRUMBLE
(Serves 6)
LASAGNE:
6 BARILLA lasagne sheets
30 ml olive oil
1 onion, thinly sliced
250 g blanched spinach
250 g sliced mushrooms
80 g butter
80 ml flour
650 ml milk
salt and pepper for seasoning
250 g grated mozzarella cheese
SOURDOUGH CRUMBLE:
2 thick slices day old sourdough bread
30 g butter
30 ml olive oil
2 garlic cloves, crushed
30 ml lightly chopped fresh thyme
METHOD:
- Grease a 22cmX22cm lasagne dish and preheat the oven to 180°C
- Heat half of the olive oil in a frying pan and saute the onion until caramelized. Season and remove from the pan.
- Add the rest of the olive oil and cook the mushrooms until lightly browned and cooked. Season
- Heat the butter in a small saucepan on medium heat and add the flour. Stir for 1 minute and remove from the heat. Add all the milk and mix very well for a few minutes
- Return the saucepan to the heat and cook, whilst stirring, until the sauce is thick and starting to boil. Season and remove from the heat
- TO ASSEMBLE THE LASAGNE: spoon a little of the sauce on the bottom of the lasagne dish. Cover with 2 sheets of pasta, then top with half of the spinach, half of the onion and mushrooms and half of the grated cheese. Pour over about a third of the sauce and repeat.
- Lastly top with the remaining 2 pasta sheets and top with the rest of the sauce. Cover the dish with foil and bake in the preheated oven for 30 minutes. (TIP: you can make your lasagne in advance and keep it in the fridge for a day before baking it)
- TO MAKE THE SOURDOUGH CRUMBLE: place the bread in a food processor to make coarse crumbs. Heat the butter and olive oil in a frying pan on low heat and add the garlic. Stir for about 30 seconds then add the breadcrumbs and the thyme. Stir for about 5 minutes until the crumble is golden brown and crisp. Season very well with salt and pepper
- Remove the foil from the lasagne and sprinkle over the crumble. Bake for another 10 minutes. Let the lasagne stand for 10 minutes before serving.
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