ARTICHOKE AND MUSHROOM LASAGNA

INGREDIENTS:
60 ml butter
1 buch spring onion, chopped
500 ml mushrooms, sliced
2 cloves garlic, crushed
2 cans artichoke hearts, drained and sliced
250 ml white wine
300 g baby spinach
8 lasagne noodles

BÉCHAMEL SAUCE:
30 ml butter
30 ml flour
315 ml hot milk
Salt and pepper
300 g grated mozzarella cheese

METHOD:

Heat the butter, fry the spring onions, mushrooms and garlic for about 5-7
minutes.
Stir in artichoke and wine. Stir until liquid is absorbed. Stir in spinach.
Layer the lasagna noodles at the bottom, followed by the artichoke mixture
and then the sauce.
Repeat layers once.
Top with noodles and béchamel sauce.
Bake covered for 45 minutes at 180 degrees C.
Uncover and bake for 15 minutes longer or till golden brown.

TO MAKE BÉCHAMEL:
Melt butter in saucepan.
Stir in flour and cook, stirring constantly for about 2 minutes.
Add milk, stir until sauce thickens.
Bring to a boil.
Season.
Lower heat, stir for 2-3 minutes more.

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