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!

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