Clover Roasted Mushroom Lasagne Recipe at MyDish

Clover Roasted Mushroom Lasagne

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Method

  • 1. Pre-heat the oven to 220C, fan 200C, gas 7. Melt the clover on a large baking tray in the oven for 5 minutes.

  • 2. Lay all the mushroom slices on the baking tray in one layer and cook for 15 minutes, turning halfway through. Remove from the oven and cool slightly. Reduce the oven temperature to 180C, 170C fan, gas 4.

  • 3. Generously grease a large, deep 2 litre capacity oven proof dish with plenty of Clover.

  • 4. Assemble the lasagne by layering a third of the passata on the base, cover with a single layer of lasagne pasta, the next third of passata, then half the spinach leaves (uncooked leaves), another layer of lasagne, all of the roasted mushrooms and then all of the sliced mozzarella. Follow with another layer of lasagne sheets, the final third of passata, remaining spinach and a final layer of lasagne sheets.

  • 5. Pour over the four cheese sauce and spread evenly over the top. Sprinkle over the Parmesan. Bake in the oven for 35 minutes.

  • 6. Finally brown the top of the lasagne under a hot grill for 3 minutes until golden. Serve with salad.

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    Ingredients

    • 400 g Large mushrooms. thickly sliced
    • 50 g Clover
    • 150 g Passata. (sieved jarred tomatoes)
    • 4 Large sheets fresh lasagne pasta. about 200g. each sheet measuring 17x22cm
    • 120 g Fresh young leaf spinach
    • 100 g Mozzarella. thinly sliced
    • 350 g tub Fresh four cheese sauce
    • to taste Salt and freshly ground black pepper
    • 1 tbsp. Fresh finely grated Parmesan

    By Views 2272  Added Wed Sep 23 2009


    Choose large juicy mushrooms like Portobello or field mushrooms then roast with Clover and layer between lasagne sheets with fresh spinach and mozzarella.

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