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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