Open lasagne with creamy mushrooms and spinach

Ideas
4 servings Prep: 10 mins, Cooking: 20 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

40.00 ml butter
1.00 spring onions — a bunch, sliced
3.00 garlic — cloves, crushed
500.00 g mushrooms — mixed, sliced
250.00 ml sour cream
10.00 ml lemon juice — or fresh lime juice
1.00 spinach — baby
50.00 ml fresh basil — or dried
15.00 ml cornflour
8.00 ml pasta — lasagne sheets
100.00 ml gruyère cheese — grated
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Method:

Place a large saucepan of water on the stove and bring to the boil.
Meanwhile, heat the butter in a pan.
Add the spring onions and garlic and sauté for one minute.
Add the mushrooms and sauté for three to five minutes until tender.
Stir in the cream and lime or lemon juice, spinach and basil leaves.
Simmer for two minutes until spinach has wilted.
Mix the cornflour with a little water and add it to the mushroom mixture.
Stir for two minutes until slightly thickened, season to taste, then remove from the heat.
Add four lasagne sheets to the boiling water in the saucepan, cook until tender and drain.
Spoon some of the filling over each lasagne sheet, top with another folded sheet and another spoonful of filling.
Sprinkle with grated cheese and grill until golden. Serve immediately.



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