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Spinach and Mushroom Lasagna

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a recipe I basically made up when I wanted to make different types of Lasagna for a party. It turned out great. Please feel free to add or subtract ingredients as you please.

This is a recipe I basically made up when I wanted to make different types of Lasagna for a party. It turned out great. Please feel free to add or subtract ingredients as you please.

Ingredients

Serves: 6

Metric Cups
  • 250 grams lasagne sheets (I like the spinach one)
  • 5 tablespoons olive oil
  • 1 onion (finely chopped)
  • 1 clove garlic (chopped)
  • 500 grams mushrooms
  • 1 kilogram fresh spinach (I like to use baby spinach)
  • 1 tablespoon lemon juice
  • 2 teaspoons ground coriander
  • 150 grams pinenuts (toasted)
  • 2 teaspoons chilli powder
  • salt
  • pepper
  • 250 millilitres fresh cream
  • 250 millilitres milk
  • 3 teaspoons cornflour
  • cheese (of your choice, grated - or a tub of cream cheese)
  • 8⅚ ounces lasagne sheets (I like the spinach one)
  • 5 tablespoons olive oil
  • 1 onion (finely chopped)
  • 1 clove garlic (chopped)
  • 17⅔ ounces mushrooms
  • 2⅕ pounds fresh spinach (I like to use baby spinach)
  • 1 tablespoon lemon juice
  • 2 teaspoons ground coriander
  • 5⅓ ounces pinenuts (toasted)
  • 2 teaspoons chili powder
  • salt
  • pepper
  • 9 fluid ounce fresh cream
  • 9 fluid ounce milk
  • 3 teaspoons cornstarch
  • cheese (of your choice, grated - or a tub of cream cheese)

Method

Spinach and Mushroom Lasagna is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre-heat oven to 200C
  • If not using the non-cook Lasagne, boil your Lasagne sheets and drain.
  • Chop the mushrooms and pour the lemon juice over. Put the oil into a pan and saute the onion and garlic for about 5 mins. Add the mushrooms and cook for about 5 mins, before adding the spinach. Cook just until the spinach is wilted.
  • Add coriander and chilli, S&P and adjust flavouring to your taste. Remember that the milk / cream mixture is going to subdue any sharp flavouring.
  • Mix cream and milk and heat over low heat. Stir in cornflour mixed with a little bit of milk. Stir until a bit thickened, but still easily pouring consistency.
  • Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. Repeat the layer, ending off with a layer of lasagne, topped with cream and milk mix.
  • Sprinkle grated cheese on top and bake for about 40 mins until golden brown.
  • Pre-heat oven to 200C
  • If not using the non-cook Lasagne, boil your Lasagne sheets and drain.
  • Chop the mushrooms and pour the lemon juice over. Put the oil into a pan and saute the onion and garlic for about 5 mins. Add the mushrooms and cook for about 5 mins, before adding the spinach. Cook just until the spinach is wilted.
  • Add coriander and chilli, S&P and adjust flavouring to your taste. Remember that the milk / cream mixture is going to subdue any sharp flavouring.
  • Mix cream and milk and heat over low heat. Stir in cornstarch mixed with a little bit of milk. Stir until a bit thickened, but still easily pouring consistency.
  • Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. Repeat the layer, ending off with a layer of lasagne, topped with cream and milk mix.
  • Sprinkle grated cheese on top and bake for about 40 mins until golden brown.
  • Tell us what you think

    What 1 Other has said

    • The is AWFUL! Dry and flavorless. Too much spinach. Who makes a lasagna without ricotta? My husband called this my "dirt casserole" and yes, that's what it tastes like. SKIP IT

      Posted by lolalola3 on 12th February 2013
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