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Mushroom and Spinach Lasagna

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.