Spinach and mushroom really do pair up quite well in a lasagna. In this fulfilling much loved meal by Garfield and ME, I will take you through the steps of how to make it to ensure you don’t say ‘huh, now what?!?!?’.
An ace lasagna has to pass the test in
1. Moisture. This is important, not enough liquid will mean uncooked lasagna sheets! Plus your lasagna will be dry! So to avoid this disaster, lots of liquid is needed, saying so it does not mean you go overboard and add buckets full of water/sauce , the pasta layers absorb the liquid while baking.
2. Minimum of 5 layers. It won’t be lasagna if it doesn’t have many layers, the more layers the more satisfying each bite will be.
3. Béchamel sauce also known as white sauce, add some cheese to it and you’ll have cheese sauce. For some this may be a no-brainer, but I actually know people who make lasagna without it.
4. Lastly beef mince. Yes you can make it with other types of mince, but I think beef mince rocks lasagna!
Righty Ooooo, first things first, cut everything you need, your onion, mushrooms and spinach
Keep doing this till you have had enough *jokes*, keep doing the layering till you have reached the desired number of layers, or until your meat and white sauce runs out. The last layer should end with what you began with, in other words the meat and white sauce should be the last layer. On top of the last layer add your grated cheese. Pop it into the oven and cook until your lasagna sheet is al dente. To check, poke a knife through it, it should pass easily.
- 600g beef mince
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 400g tin tomato
- 2 tbsp tomato paste
- 15 mushrooms, peeled and cut
- 3 bunches of spinach
- 2 cups water
- handful of chopped parsley
- salt to taste
- black pepper
- 100g butter
- 1/2 cup flour
- 3 cups milk
- 1 cup grated cheese
- 1-2 packs lasagna sheets
- Extra grated cheese
- Saute the onions in 3 tbsp of oil. Once softened and turning brown add the crushed garlic, cook for one minute and add the mince. Once the mince has cooked add the tin tomato, tomato paste, mushrooms, spinach and water. Cook until water slightly reduces, it will be like a pot of beef mince stew. Add the parsley and season with salt and black pepper.
- Now for the white sauce, melt the butter in a pot over medium heat. Mix in the flour, careful to keep mixing to prevent burning. Mix for a minute or two before adding the milk. It will start to thicken very quickly. Once thickened remove from the heat and add the grated cheese.
- Start layering, first goes some mince and white sauce at the bottom of a deep baking dish. Add lasagna sheets. On top of it add some mince and white sauce again. Lasagna sheets. Keep repeating till your dish is full or your sauces have finished.
- Your last layer should be the mince and white sauce. Add grated cheese on top of it. Pop it into the oven and bake at 180ºC for about 40-60 minutes. Until your lasagna sheets have become al dente.