Spinach Mushroom Lasagna

By DK on Jul 30, 2012 References From my kitchen notes Basic Information
Prep Time: Under 30 min Cook Time: 1 to 2 hours Serves: 3 people Yield: Makes a hearty meal for 2 just served on its own, but will serve 4-5 people as a part of a course

Ingredients For the Bechamel (White) Sauce

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2 tbsp Butter 1/2 cup finely chopped Onion 1/2 tbsp Garlic paste (minced garlic) 2 tbsp All Purpose Flour 1-3/4 cup 2% Milk 1/4 tsp Nutmeg 1/4 tsp Salt 1 Bay leaf Ground Pepper to taste 1/4 cup Parmesan Cheese (see Tips)

For the Pasta and Layering

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7 Brown Rice Lasagna Sheets, see Tips 5 oz Whole Milk Ricotta Cheese, or store bought 1/2 cup Parmesan Cheese, see Tips 4 oz fresh Mozzarella Cheese, crumbled Pinch of Salt

For the Spinach and Mushroom Stuffing

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10 oz (abt 300 grms) fresh Spinach, with trimmed ends 1/2 tbsp Salt 4 oz Button Mushrooms, trimmed and sliced thick

Tips 1. Parmesan Cheese: I used Vegetarian Parmesan cheese that comes grated in small containers. 2. Lasagna Sheets: You can use any kind of pasta you like. I happened to have Brown Rice ( and gluten free) sheets with me that I put to use here. Also I know 7 seems like an odd number. But it depends on the type of Pan you have. I had a small one and for the type of layers I did, I used 7. You would probably need 6 sheets, but just to be safe try 7. No harm in additional Pasta - is there? ;) 3. Mozzarella Cheese: As I have probably harped on my love for fresh mozzarella in this site so many times (did you sigh?!), I had to use it here too. But you can use whatever you like. Method


Lets start with the spinach. I would normally steam it, but in this case I just blanched them in boiling salted water for about 10 seconds or until just wilted.

I overlapped my noodles. 10 Next.keep whisking it to avoid the butter from browning. melt 1 tbsp butter and add the mushrooms. 5 In a pan. Set aside 7 In the same pan. Remove the bay leaf. in another pan. whisk the ricotta cheese along with salt until smooth. side by side. Takes about a minute. nutmeg. Set aside. add in the flour and cook . Add the bay leaf. Note: From here on you can layer it as your fancy strikes. You would have around 2 cups of the spinach-bechamel sauce 15 17 While this is happening. Whisk it on and off. . Just make sure to have some sauce and cheese leftover for the last layer to cover the noodles. but you can use whatever you have. add in the Parmesan cheese and whisk until mixed. 9 Add the onion and garlic pasta and cook whisking it until the onions are soft. Preheat Oven to 425F. cook pasta according to the manufacturer's instructions. Layer the bottom with some bechamel sauce (abt 1/4 cup that you set aside). Since I did not have much of a space. Grease your baking dish with some butter. 18 Now place 3 noodles on top of it. I used a 6 cup (1. 6 Cook them until slightly browned. We do this in order to toast the flour (to avoid the raw grainy taste later on) 11 Gradually add in the milk 12 and bring the mixture to a boil over med-high heat. 3 Now squeeze out the water as much as possible. 16 In another bowl. whisk in the spinach until well combined.2 Transfer to a cold water bath or just sprinkle cold water to stop it from cooking further and let it cool. 13 When you find the mixture is thick and saucy. 14 Set aside abt 1/4 cup of the sauce and in the remaining sauce. Keep whisking it. 4 Chop it coarsely and set aside. salt and pepper and simmer over low heat for about 10 minutes. melt 2 tbsp butter in medium heat 8 until its starts foaming. 19 Spread about 1/2 cup of the spinach mixture.5 L) 8X6X2" dish for my lasagna.

20 Sprinkle Parmesan over the spinach mixture. 25 I cut the remaining 1 lasagna sheet into half and covered the middle and enclosed the overhanging noodles (that I layered before) on the ends. 26 Cover with remaining spinach mixture completely enclosing the pasta 27 and toss in the mozzarella cheese as last layer. Now you know why the odd number 7. 21 Layer that again with 3 more noodles. 24 followed by mushrooms. 23 Layer the ricotta cheese mixture over it and spread until it covers the layer. 22 Layer that with 1/2 cup spinach mixture and 1/2 cup of Mozzarella cheese. Let it cool for about 10 minutes Choco-coco Rolls . Remove the foil 30 and now Broil the lasagna for about 5 minutes or until the cheese is browned in spots. 28 Cover the top with foil (grease the inner side of the foil with some oil so that it doesn't stick to the cheese) 29 and bake for 10-15 min or until it starts bubbling.

I racked my head for a non-cumbersome recipe. the condensed milk. and Bournvita fit into a perfect solution. Glucose biscuits. There were no sweets but I found a can of condensed milk.It was one of those Sundays when the craving for sweets had me rummaging the fridge. desiccated coconut.Coco rolls Ingredients       ½ can of condensed milk (Milkmaid) 1 cup of Desiccated coconut 1 packet of Glucose biscuits ½ tsp of instant coffee powder (Bru/ Nescafe) 4-5 tsp of Drinking Chocolate (Bournvita/ Milo/Chocolate Horlicks) 4-5 tbsp of milk Method:         Powder the Glucose Biscuits in a Mixer Mix it with the Coffee and Drinking chocolate. It does not require the use of cooking gas. Mix the condensed milk and desiccated coconut into a thick paste Spread this paste on the dough Roll the dough carefully into a log Slice the log into pieces and serve . I call it the Choco. Knead it into dough with Milk. I also make it for Diwali and it stands out as a very nontraditional sweet in the spread. Then just like a jig-saw puzzle. Upturn a big Dinner plate and roll the entire dough on it with a rolling pin. I had made while in school and I remember the shower of praises that followed. I had seen the recipe in one of the cookery shows on television around 15 years back.

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