CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Spinach and Mushroom Lasagne with Sourdough Crumble

  • Overview
  • Ingredients
    15 items
  • Directions

A delicious vegetarian lasagne with layers of spinach, mushrooms and creamy sauce, topped with a crunchy sourdough crumble. Good for non-vegetarians too!

(Serves 4)

Lasagna

  • 30 ml olive oil
  • 200 g spinach, blanched and drained
  • 250 g sliced mushrooms
  • 80 g butter
  • 80 ml flour
  • 650 ml milk
  • 250 g grated mozzarella cheese
  • 6 lasagna sheets
  • 1 onion, thinly sliced
  • salt and pepper for seasoning

Sourdough Crumble

  • 30 g butter
  • 30 ml olive oil
  • 30 ml lightly chopped fresh thyme
  • 2 thick slices day old sourdough bread
  • 2 garlic cloves, crushed

  • Grease a 22cmX22cm lasagna 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 LASAGNA: spoon a little of the sauce on the bottom of the lasagna 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 lasagna 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
  • Sprinkle the crumble on the lasagna and bake for another 10 minutes. Let the lasagna stand for 10 minutes before serving.