3 July 2011

Baby Spinach and Mushroom Lasagne

03072011048I think this must be one of the best lasagnes I have made, ever.


  • 1T coconut oil
  • 1t crushed garlic
  • 800g chopped mushrooms
  • 800g baby spinach
  • 800ml sour cream
  • 1t sage
  • mixed herbs to taste – I use a grinder that contains sage, thyme, oregano and basil
  • 2T white margarine/butter
  • 2-3T flour
  • 3-6 cups milk
  • salt and pepper to taste
  • Sheets of Lasagne pasta
  • 2-4 cups of grated cheese


Preheat oven to 180°C.

  1. In a large saucepan, heat coconut oil, and lightly fry crushed garlic – be careful not to burn it. Reduce heat, add mushrooms and cook covered until mushrooms are soft.
  2. Add spinach, cook covered until all leaves have wilted.
  3. Stir in sour cream and mix well. Simmer for a few minutes, gradually stirring in the sage, mixed herbs and salt and pepper to taste. Replace lid, reduce heat and simmer.
  4. In medium sauce pan, melt the butter and stir in the flour until it forms a think paste. Add 1 cup of milk and mix well. Reduce heat, and gradually add the remainder of the milk to form a white sauce (b├ęchamel). Stir well to ensure the sauce is lump free, and add enough milk to ensure that the sauce is still liquid, but it must not run easily.
  5. In a lasagne dish, layer the spinach mixture and the sheets of lasagne pasta, starting with a layer of spinach mixture and ending with a layer of pasta. Top with grated cheese and bake in preheated oven for 30-45 minutes, until the cheese is slightly crispy.

Serve with Italian salad, garlic bread and good company Smile

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