Spinach and Mushroom Lasanga – Round 1

This is one of my favourite comfort foods that I haven’t made in a few years and took some time to remember how to make it. I remembered a few tips and tricks around it to make it better next time, so I am adding them in here. Next time I will have hopefully mastered it further!

Ingredients

Bechamel Sauce

1 Pint of milk
2 Tbsp flour
1 Tbsp salted butter

Lasagna:

400g Chopped mushrooms
400g Spinach
A few sheets of lasagna
1 Tbsp olive oil
200g grated cheese
Salt and pepper for seasoning

method

Pre-heat the oven to 180 degrees Celsius
In a pan, chop and fry up the mushrooms on the stove on high heat with some olive oil
In a pot, boil the spinach on a high heat for 5 minutes until the spinach has wilted
Strain the spinach and take the mushrooms off the stove once they are browned
Now that the bulk of the ingredients are ready, time for the bechamel sauce.

To make the bechamel sauce, the easiest way is to make it in the microwave on high heat:
- Add the flour, milk and butter into a glass microwavable jug
- Microwave for 5 minutes, take it out and stir
- Thereafter, take it out and stir every 2 minutes
- When it is almost ready it will start foaming
- Take it out of the microwave before it foams over the rim of the jug and stir
- Continue until the sauce is thick

Once the sauce is ready, in a cassorole dish add half the mushrooms and spinach
Pour half the bechamel sauce into the dish over the mushrooms and spinach
Add a layer of lasagna
Add the rest of the mushrooms and spinach to the dish and pour the rest of the bechamel sauce
Sprinkle cheese over the top
Bake the lasanga for 30 minutes

Serve and enjoy!

Optimisations from inital try

I didn’t add enough mushrooms first time round, so I doubled this amount. The mushrooms shrink when you cook them.
I also didn’t realise how much the spinach would shrink once it is cooked, so instead of adding it straight onto the lasanga sheets I would boil them next time and add double.
I tried the method of making bechamel sauce over the stove and it flopped. My gran’s tried and trusted method of making it in the microwave never fails.
Make a second jug of bechamel sauce if you want to add an extra layer of lasanga sheets!