Valentine’s day, rather luckily, fell on a Saturday this year. This of course means the husband cooks dinner. I fancied a good lasagne, as vege lasagnes are in the main, quite disappointing in my experiece (maybe i’m just adept at choosing bad recipes!) There was a tasty, easy looking lasagne in the March edition of the new Cook Vegetarian magazine, so he decided to have a bash at it.
After informing me that he’s never really been fond of ‘skin and mince’ as he calls it, he set about his task. This was a foolproof recipe for mushroom and spinach lasagne, that tastes every bit as good as it looks. I only wish you could smell it.
2tbsp olive oil
180g pack spinach leaves
2 garlic cloves, chopped
250 mushrooms, sliced
400g can chopped tomatoes with basil
fresh lasagne sheets
400ml creme fraiche
100g mature cheddar
1/2 tsp nutmeg
heat the oven to 200c
fry the spinach and half the garlic in 1tbsp oil, until the leaves have wilted. remove from the heat, season, and set aside
in the remaining oil, fry the mushrooms until browned. stir in the remaining garlic.
Mix in the tomatoes, bring to the boil, and simmer for a couple of minutes. remove from the heat.
season the creme fraiche with nutmeg and ground pepper.
now layer up the lasagne:
put half the mushroom mixture in the bottom of the lasagne dish.
layer of lasagne
a third of the creme fraiche
half the spinach
third of the cheese
layer of lasagne
phalf the mushroom mixture
layer of lasagne
a third of the creme fraiche
half the spinach
third of the cheese
layer of lasagne
third of creme fraiche
cheese
popon a baking tray,t hen into the oven for 30 mins, or until the pasta is cooked, and the top is browned.
This looks delicious. I like the way its stayed together really well. My lasganes always end up just being a mixed pile of stuff! Will definatley give this a go
That looks really lush to eat!