Mushroom, Spinach and Walnut Lasagne
If you can't get fresh porcini mushrooms, you can soak the dried variety in water (following pack instructions) drain well and use as above. Alternatively, use 300g chestnut mushrooms in total, or substitute your choice of alternative fungi.
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 50g butter
- 50g flour
- 2 tbsp olive oil
- 1 garlic clove
- 2 sprigs thyme
- 30g walnuts, chopped
- 300g lasagne sheets
- 500ml milk
- 150g chestnut mushrooms, sliced
- 150g porcini mushrooms, sliced (see Tip)
- 300g spinach, wilted
- 300g cottage cheese
- 30g vegetarian Cheddar
- 30g grated veggie Parmesan-style cheese
- a little nutmeg
- salt and pepper
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a frying pan until it reaches near smoking point, then turn the heat down a little and add in the mushrooms along with the thyme. After two minutes add in the garlic and cook for a further two minutes.
- 2
Now make a white sauce: melt the butter in a small pan, then stir in the flour to form a roux. Cook for a further 30 seconds before gradually incorporating the milk, whisking continuously to avoid any lumps. Grate in the nutmeg and season to taste.
- 3
Add a thin layer of the white sauce to the bottom of a baking dish, followed by a layer of lasagne sheets. Top with another layer of white sauce followed by 1/3 of the mushrooms, walnuts and spinach, scattered with 1/3 of the cottage cheese. Repeat for a further two layers, finishing with a layer of white sauce. Scatter the top with the Cheddar and Parmesan-style cheese to finish.
- 4
Bake the lasagne in the oven for 25-30 minutes until golden brown and bubbling on top.
PER SERVING: 24.4g FAT (Excluding extras)
Mushroom, Spinach and Walnut Lasagne was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 50g butter
- 50g flour
- 2 tbsp olive oil
- 1 garlic clove
- 2 sprigs thyme
- 30g walnuts, chopped
- 300g lasagne sheets
- 500ml milk
- 150g chestnut mushrooms, sliced
- 150g porcini mushrooms, sliced (see Tip)
- 300g spinach, wilted
- 300g cottage cheese
- 30g vegetarian Cheddar
- 30g grated veggie Parmesan-style cheese
- a little nutmeg
- salt and pepper
- 1
Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a frying pan until it reaches near smoking point, then turn the heat down a little and add in the mushrooms along with the thyme. After two minutes add in the garlic and cook for a further two minutes.
- 2
Now make a white sauce: melt the butter in a small pan, then stir in the flour to form a roux. Cook for a further 30 seconds before gradually incorporating the milk, whisking continuously to avoid any lumps. Grate in the nutmeg and season to taste.
- 3
Add a thin layer of the white sauce to the bottom of a baking dish, followed by a layer of lasagne sheets. Top with another layer of white sauce followed by 1/3 of the mushrooms, walnuts and spinach, scattered with 1/3 of the cottage cheese. Repeat for a further two layers, finishing with a layer of white sauce. Scatter the top with the Cheddar and Parmesan-style cheese to finish.
- 4
Bake the lasagne in the oven for 25-30 minutes until golden brown and bubbling on top.
PER SERVING: 24.4g FAT (Excluding extras)
If you can't get fresh porcini mushrooms, you can soak the dried variety in water (following pack instructions) drain well and use as above. Alternatively, use 300g chestnut mushrooms in total, or substitute your choice of alternative fungi.
Mushroom, Spinach and Walnut Lasagne was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
