Spinach and Mushroom Lasagna Recipe:
The main for my Sunday brunch as you already know was the all time favorite Lasagna. I would have loved to use chicken for the filling but sticking to my recent resolution to keep vegetarian for a while I simply took to the traditional Spinach and Mushroom Lasagna cooked with four cheese. Every cheese lover like me ogles over lasagna for all the beautiful lot of cheese that goes into it and not to forget the added health benefit derived from spinach. Oh I know that’s no solace to healthy food and I must accept this Sunday Brunch was purely and sinfully a treat strictly for the taste buds.
The lasagna or is it lasagna, a quick google and Wikipedia tells me “As with most other types of pasta, the word is a plural form, lasagne meaning more than one piece of lasagna ribbon. ” So once this mystery is solved let me move to the recipe of my Spinach and Mushroom Lasagn.
For the pasta sauce:
- 4-5 medium size tomatoes
- 2 clove of crushed garlic
- A teaspoon of olive oil
- A pinch of sugar
- Dry oregano
For white sauce:
- 2 tablespoon all purpose flour
- 2 tablespoon melted butter
- A cup of hot milk
- Dry oregano
For the lasagna:
- 4 Lasagna pasta sheets
- 2 cups of baby spinach, blanched , trained and diced
- 1 cup button mushroom
- 2 spring onions, chopped along with a little greens
- 2 cloves of garlic, fine diced
- 2 tablespoon soft Ricotta
- 1 tablespoon Sour Cream
- 1 tablespoon Parmesan (grated)
- 4 tablespoon Mozzarella (grated)
- Salt and pepper
- Dry oregano
- Extra virgin olive oil
The pasta sauce:
- Blanch the tomatoes by making cross incision at the back, let it cool and remove the skin and chop.
- Heat a teaspoon olive oil in a sauce pan, add crushed garlic sauté for a minute and add the blanched tomatoes. Fry for another minute and add a pinch of sugar followed by salt to taste.
- Add half a cup of water and simmer cook till it thickens, add oregano and keep aside
The white sauce:
- Heat butter in a sauce pan, add the flour and stir well on low flame till it turns blonde.
- Add the cup full of warm milk whisking rigorously, simmer cook for a minute and remove form heat.
- Add a pinch or two of salt, oregano and keep aside.
- Blanch spinach leaves in hot water for 5 minutes with a pinch of salt, strain and let cool. Then remove as much water as you can by pressing between the palms of your hands and keep aside.
- Boil enough water in a deep skillet and cook four sheets of Lasagna paste with salt and little oil. Cook it till al dente’, this should take about 20 minutes.
- In the interim heat a tablespoon olive oil in a frying pan add the chopped garlic, fry for a min, add spring onions and mushroom and fry till all the water has dried up, sprinkle salt and keep aside.
- Check the pasta if it’s turned al dente, strain and spread the pasta sheets apart.
- In a mixing bowl whip together 2 tablespoon of ricotta, a tablespoon of sour cream, a tablespoon parmesan and 2 tablespoon mozzarella. Add a generous amount of oregano and two, three pinch of salt and a a teaspoon of extra virgin olive oil.
- Fold spinach into the cheese mix followed by the mushrooms.
Assembling the Lasagne:
- Preheat the oven at 200oC.
- In a large baking dish spray some extra virgin olive oil and place a sheet of lasagna followed by the cheese, spinach & mushroom mix, then top up generously with white sauce and then slather pasta sauce. Then grate mozzarella over it.
- Cover up with the next pasta sheet and repeat the process making three four layers. (I made three layers).
- Do not cover the last later with another pasta sheet, instead top up with the remaining grated mozzarella (add more if you wish).
- Cover the dish with foil and bake for 15 minutes at 200oC and last five minutes without the foil.
- Let it cool for a while, slice using a pizza cutter and indulge deep into the cheesy layers of your lasagna.
Dos and Don’ts:
- Do add any other cheese combination of your own choice. In fact just parmesan and mozzarella with the quantities adjusted should do the trick.
- Try add some sweet corn if you got them along with spinach.
- Don’t boil the pasta too soft beforehand.
- Don’t leave any water in the spinach or the mushroom.