I 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.
- 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.
- Add spinach, cook covered until all leaves have wilted.
- 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.
- 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 (béchamel). 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.
- 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