Saturday, August 11, 2007

Mushroom and Spinach Lasagne

I made a vegetarian lasagne with mushroom, spinach, aubergines and creamy cheese sauce. It tasted pretty good, despite the lack of meat!

Ingredients:
Mushrooms (sliced)
Aubergine (sliced)
Pasta Sauce (you can buy it canned)
1 onion (sliced)
1/2 cup cream
mozarella cheese
Spinach (sliced)
Lasagne sheets

1. Heat oil and lightly fry onions until softened. Add mushrooms. Cook until fragrant and then add pasta sauce. Cook for another 5 mins. Make sure the mixture is fairly wet.
2. Place the half of the sauce in the bottom of a square pan and then add lasagne sheets over it. Place sliced aubergines above the sheets.
3.Then make a cheese sauce, by blending cheese and cream over low heat. Pour over.
4. Place the spinach above the sauce. Top with lasagne sheets and then pour the rest of the mushroom pasta sauce mixture on it. Scatter mozarella cheese over the top.
5. Bake in a 200 degrees oven for 45 minutes.

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