Thiruvananthapuram

25°C

Haze

Enter word or phrase

Look for articles in

Last Updated Saturday December 03 2016 10:12 AM IST

Mushroom Spinach Lasagne

Text Size
Your form is submitted successfully.

Recipient's Mail:*

( For more than one recipient, type addresses seperated by comma )

Your Name:*

Your E-mail ID:*

Your Comment:

Enter the letters from image :

Your form is submitted successfully.

Recipient's Mail:*

( For more than one recipient, type addresses seperated by comma )

Your Name:*

Your E-mail ID:*

Your Comment:

Enter the letters from image :

Mushroom Spinach Lasagne

This is a lasagna preparation filled with mushrooms and spinach a treat for vegetarians and a healthy treat for kids as well.

Ingredients

½ kg mushrooms
50 gm fresh spinach
½ kg tomatoes
50ml butter
50 gm refined wheat flour(maida)
1 cup milk
A pinch of nutmeg, powdered
Salt  to taste
Pepper powder  as required
6 tbsp olive oil
1 clove garlic
5 gm celery
5 gm leeks
1 clove garlic
5 gm celery
5 gm leeks
10 gm basil
3 pasta sheets
100 gm Parmesan cheese

Preparation

Chop the mushrooms and keep aside.
Place the spinach into hot water and immediately remove and place in cold water.
Chop the spinach leaves into small pieces and keep aside.
Heat butter, and add the refined wheat flour (Maida). When it is fried, remove the vessel from the fire and add milk, a little at a time, and keep stirring continuously till it becomes a smooth paste.
Now place the vessel on the flame once again and stir until it thickens well.
Season with powdered nutmeg, salt and pepper and remove from the fire. This is the white sauce.
Heat three tbsp of olive oil; add the garlic, celery and leeks and sauté well.
Add the mushrooms to this and sauté for one minute. When it is well sautéed, add the white sauce and mix well. Remove the vessel from the fire and keep aside. This is the mushroom sauce.
Place the saucepan once again on the flame, and heat three tbsp of olive oil. Add the garlic, celery and leeks and sauté well again.
Next add the prepared tomatoes, and season with salt and pepper, as required.
Put in the basil leaves and sauté again. Remove the pan from the fire and keep aside. This is the tomato concasse.
Now, boil water and place the pasta sheets into it. Cook for 5 minutes and then put the pasta sheets in cold water.
Preheat the oven to 180°C.
Grease a square mold with olive oil, and pour a little tomato concasse into it. Place the pasta sheets over it.  Next, pour the prepared mushroom sauce over the pasta sheets. Sprinkle a few chopped spinach leaves as the next layer. Spread some grated cheese over it and then place the second pasta sheet.
The tomato concasse is carefully poured over it, followed by the spinach and cheese layers.
Next place the third pasta sheet and sprinkle cheese over it, to garnish.
Place it in the preheated oven and bake till done.

Your Rating:
Your form is submitted successfully.

Recipient's Mail:*

( For more than one recipient, type addresses seperated by comma )

Your Name:*

Your E-mail ID:*

Your Comment:

Enter the letters from image :

Your form is submitted successfully.

Recipient's Mail:*

( For more than one recipient, type addresses seperated by comma )

Your Name:*

Your E-mail ID:*

Your Comment:

Enter the letters from image :

POST YOUR COMMENTS

In order to prevent misuse of this functionality your IP address is traced

Review this Recipe

Characters remaining (3000)

Disclaimer 

Fill in your details:

Name :

Email :

Location :

Enter the letters from image :

You have already approved this comment.

You have already marked this comment as offensive

Disclaimer

The views expressed in Manorama Online/Manorama News interactive sections are those of members of the public and are not necessarily those of the Manorama Online/Manorama News.
Manorama Online reserve the right to fail messages which?
Are considered likely to disrupt