Mushroom and Spinach Lasagna

Lasagna is a Pasta dish made in layers with meat sauce and cheese. I made a vegetarian version using mushroom and spinach. One of my readers wanted me to post Lasagna recipe. I have seen so many recipes but never attempted it at home. SO when I saw the Lasagna sheets in the stores I grabbed it. Those sheets were oven ready sheets so you need not precook the sheets. Just layer it with sauce and cheese and bake for 30 minutes and Lasagna is ready. This recipe is adapted from Titli’s vegetarian lasagna. It turned out wonderful. The white cheese sauce was absolutely delicious and it just melted in the mouth. I am really happy that I tried this. Next time I am planning to do a spicy version as hubby likes only spicy food. I assembled the lasagna and refrigerated it. The next day I baked it. There is one more lasagna in the freezer. You can either freeze uncooked lasagna or cooked lasagna. Both works great. So have one in freezer and on a day when you are in no mood to work in kitchen, just remove it, thaw and bake. Your food is ready in 30 minutes without even doing any work…

When it comes to boil, add the cheese and remove from flame.

Mushroom and Spinach Lasagna

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Ingredients

  

Ingredients

• Oven Ready Lasagna Sheet-1 pack
• cup Mozarella Cheese-1/2 grated

For The White Sauce

• Butter-2 1/2 tbs
• Flour-1/3 cup
• Milk-2 1/2 cups
• Mozarella Cheese-150 gm

For The Mushroom Spinach Sauce

• Oil-3 tbs
• Tomato-7-8
• Mushroom-200 gm
• Spinach-1 bunch
• Garlic-3-4 pods
• Onion-2
• Carrot-1
• Capsicum-1
• Moong Dhal-1/2 cup
• Tomato Ketchup-2 tbs
• Salt-to taste
• Pepper Powder-1/2 tsp
• Coriander Leaves-1/4 cup

Instructions

 

For The White Sauce

• 1. Heat butter.
• 2. Add flour and stir until it is slightly brown.
• 3. Add milk little by little and every time whisk it to incorporate into the flour.
• 4. When the mixture is creamy and smooth, add the remaining milk and keep on whisking until it comes to boil.
• 5. Add grated cheese and remove from flame.
• 6. Whisk until the cheese has melted and the sauce is smooth.
• 7. Keep it aside.

For The Mushroom Spinach Sauce

• 1. Heat oil and add garlic and onions.
• 2. Saute until onions turn golden.
• 3. Add carrot, capsicum and mix well.
• 4. Add mushroom and dhal and mix.
• 5. Blanch and peel tomatoes. Grind to a fine paste.
• 6. Add this to the mushrooms along with salt, pepper powder, tomato ketchup and coriander leaves.
• 7. Add enough water, cover and cook until the dhal is half cooked.
• 8. Add in the chopped spinach and mix well.
• 9. Cook until completely done. Remove from flame and allow it to cool.

Assembling And Baking Lasagna

• 1. Butter a baking dish. I used a 7" * 7" square tin. I also used a regular loaf tin for another one.
• 2. cover the bottom with the mushroom spinach sauce.
• 3. Cover it with the pasta sheets.
• 4. Now add a layer of white sauce and grated cheese.
• 5. Repeat these 4 layers two more times.
• 6. Preheat oven to 170C.
• 7. Bake Lasagna for 30 minutes.
• 8. Remove from oven, slice it up and serve hot.