Ingredients
Tomato and Mushroom Sauce
1 onion, finely chopped
2 garlic minced
1 jar Passata
150g mushrooms – swiss brown or similar
1/2 c white wine
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1/4 c milk
Cheese Mixture
500g ricotta
1 c parmesan
1 egg
Salt and pepper to taste
Kale Mixture
1 large bunch kale, washed and leaves removed from rib
1 onion finely chopped
Salt to taste
Lasagna sheets
Mozzarella cheese
Method
Pre heat oven 180°C / 360°F
To make the tomato and mushroom pasta sauce, cook the finely chopped onion on a gentle heat for about 10 minutes. Add the crushed garlic and cook for 2 minutes.
Add the passata, white wine and bay leaves, cook for 5 minutes
Add the roughly chopped mushrooms and salt, pepper and sugar. Cover and leave to simmer for 15 minutes.
Remove from the heat and add the milk then set aside.
Place the kale in a food processor and blitz till finely chopped.
Place the finely chopped onion in a pan with some oil and cook gently for 10 minutes. Add the kale and cook till wilted, which will be about 2 minutes.
Season with salt and set aside.
Make the cheese mixture by place all the ingredients in to a bowl and mix well. Set aside
Compile the lasagne by laying some sheets on the bottom of a oven proof dish.
Top with 1/3 of the tomato and mushroom sauce.
Spread 1/3 of the Spinach mixture of the sauce.
Press 1/3 of the cheese mixture over the spinach and then repeat.
Once you have reached the top of the dish lay the final layer of lasagne sheets and then sprinkle with mozzarella.
Cook for 30 minutes or till golden on top and a knife slides through the pasta sheets.
Fresh from the oven – delicious and soul warming.
More recipes to whet your appetite…
- 1 onion, finely chopped
- 2 garlic minced
- 1 jar Passata
- 150g mushrooms – swiss brown or similar
- ½ c white wine
- 2 bay leaves
- 1 tsp salt
- ½ tsp pepper
- 1 tsp sugar
- ¼ c milk
- 500g ricotta
- 1 c parmesan
- 1 egg
- Salt and pepper to taste
- 1 large bunch kale, washed and leaves removed from rib
- 1 onion finely chopped
- Salt to taste
- Lasagna sheets
- Mozzarella cheese
- Pre heat oven 180°C / 360°F
- To make the tomato and mushroom pasta sauce, cook the finely chopped onion on a gentle heat for about 10 minutes. Add the crushed garlic and cook for 2 minutes.
- Add the passata, white wine and bay leaves, cook for 5 minutes
- Add the roughly chopped mushrooms and salt, pepper and sugar. Cover and leave to simmer for 15 minutes.
- Remove from the heat and add the milk then set aside.
- Place the kale in a food processor and blitz till finely chopped.
- Place the finely chopped onion in a pan with some oil and cook gently for 10 minutes. Add the kale and cook till wilted, which will be about 2 minutes.
- Season with salt and set aside.
- Make the cheese mixture by place all the ingredients in to a bowl and mix well. Set aside
- Compile the lasagne by laying some sheets on the bottom of a oven proof dish.
- Top with ⅓ of the tomato and mushroom sauce.
- Spread ⅓ of the Spinach mixture of the sauce.
- Press ⅓ of the cheese mixture over the spinach and then repeat.
- Once you have reached the top of the dish lay the final layer of lasagne sheets and then sprinkle with mozzarella.
- Cook for 30 minutes or till golden on top and a knife slides through the pasta sheets.