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Open lasagne with creamy mushrooms and spinach

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 11
Servings 4
Time 10 minutes


  • 40
  • 1
    bunch spring onions, sliced
  • 3
    cloves garlic, crushed
  • 500
    mixed mushrooms, cleaned and sliced (leave baby mushrooms whole)
  • 250
    sour cream
  • 10
    lime or lemon juice
  • 1
    bag baby spinach leaves
  • 50
    fresh basil leaves or 5 ml dried
  • 15
  • 8
    lasagne sheets
  • 100
    Gruyêre cheese, grated


20 minutes
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.

Read more on: grill  |  sauté

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