MUSHROOM & SPINACH LASAGNE
SERVES 4-6 PREP 20 MINS COOK 50 MINS
PER SERVE 3969kJ COST PER SERVE $3.20
• 60g butter• ¼ cup plain flour• 2½ cups milk• 2 tbsp olive oil• 1 onion, diced• 3 garlic cloves, crushed• 300g portobello mushrooms, quartered, sliced• 200g cup mushrooms, sliced• ¼ tsp cinnamon• 6-8 fresh lasagne sheets• 300g fresh ricotta• 1 lemon, finely grated zest• 350g bag baby spinach, blanched, drained (see tip)• 1½ cups grated mozzarella• ¾ cup grated parmesan• salad leaves, to serve 1 Preheat oven to moderate, 180°C.
2 Melt butter on medium. Stir in flour. Cook 1 minute. Gradually add milk. Cook, stirring, until sauce boils. Simmer 3 minutes. Reserve one-third. Saute onion and garlic in oil, 1-2 minutes. Add mushrooms, saute 5-6 minutes. Cool. Add to remaining sauce with cinnamon.
3 Spread one-third sauce in 10-cup baking dish, one-third lasagne and…
