Lasanha de espinafre e cogumelos

Ingredientes

• 500 g finely chopped spinach or swiss chard
• 250 g mushrooms
• 1 small onion
• 2 cloves of garlic
• For the sauce
• 750 ml / 3 cups milk
• 60 g / 4 Tablespoons margarine or butter
• 45 ml / 3 Tablespoons flour
• Dried lasagna sheets
• Salt and pepper to taste
• Royco cheese and peppercorn sauce (optional)

Modo de preparo

1. 1

   Finely chop onions and garlic either by hand or in a food

2. 2

   processor. Remove and set aside

3. 3

   Add spinach and chop finely. Remove and set aside.

4. 4

   Chop mushrooms.

5. 5

   Sauté onions and garlic

6. 6

   Add spinach and cook for about 5 minutes.

7. 7

   Stir in mushrooms and cook for about 10 minutes until done.

8. 8

   Make the sauce by melting margarine in a saucepan on low heat

9. 9

   Stir in flour and salt and pepper to taste

10. 10

    Cook on low to medium heat until there are no lumps

11. 11

    Add the milk and stir until thickened . I added in a packet of Royco cheese and peppercorn sauce to flavour it and to help thicken the sauce faster.

12. 12

    Pre-heat the oven to 160°C / 320°F Grease an ovenproof dish and spoon a layer of the sauce at the bottom of the dish

13. 13

    Cover with a single layer of lasagne sheets

14. 14

    Spoon in some of the spinach and mushroom mix depending on how thick or thin you want the lasagne to be, and add in some of the sauce

15. 15

    Place another layer of lasagne sheets over the mixture. Continue in this way alternating between lasagne sheets, spinach and mushroom mix and sauce until you finish with a thick layer of the sauce covering the lasagne sheets.

16. 16

    Grate cheese to finish. Place in the oven and bake at 160°C for about 20 minutes. Cover loosely with foil (shiny side up) if you feel that the lasagne is browning too quickly before it is baked.

17. 17

    Remove from the oven and allow to cool for 10 minutes before serving.

18. 18

    Enjoy :)