Recipe Credit by Farzana Kumandan @sprinklesandspicect
INGREDIENTS
Creamed Spinach:
- 3 Tablespoons Butter
- 1 small onion
- 1 punnet mushrooms (Sliced)
- 400g chopped spinach.
- 1 litre milk
- 250ml fresh cream
- 1 packet white onion soup
- Black pepper to taste
METHOD
Braise the onion in butter until golden brown.
Add in the pepper, mushrooms and spinach and braise until dry.
Add in the milk mixed with the soup powder and the fresh cream.
Simmer until it boils and thickens to a runny white sauce consistency.
Warm Butternut:
- 3 Tablespoons Butter
- 500g butternut Cubes
- 1 Tablespoon Brown sugar
- ¼ tsp fine cinnamon
- Salt and Pepper to taste
METHOD
Braise the butternut in butter, add the rest of the ingredients and braise until golden brown, top up with water and simmer until water has reduced and butternut is soft.
To layer your Lasagna:
In a medium to large sized, deep rectangle dish, start by adding a spread of butter followed by a thin layer white sauce.
Pack your raw lasagne sheets, next to each other covering the bottom base of the dish.
Top your sheets with butternut and a generous layer of creamed spinach, then cover your veg with another layer of sheets.
Repeat the process, ending your last layer with sheets and a final layer of white sauce.
Cover with grated cheese and a sprinkle of dried parsley or dried mixed herbs and bake on the lower rack of the oven on 180 degrees for 30 minutes. For best results, rest your lasagna before serving.
[Picture: Farzana Kumandan]
