ITALIAN SPINACH LASAGNE

YOU WILL NEED:

• 6 sheets lasagne pasta

• 250g packet of frozen spinach

• 2 teaspoons oil

• 60g ( 2oz ) cheddar cheese

• 3 tablespoons grated parmesan cheese

• 2 teaspoons oil, extra

 MEAT SAUCE

• 500g ( 11b ) minced steak

• 1 onion

• 125g ( 40z ) mushrooms

• 1 clove garlic

• salt, pepper

•  ½ teaspoon oregano

• 1 teaspoon sugar

• 2 x 400g cans whole tomatoes

CHEESE SAUCE

• 60g ( 2oz ) butter

•  ½ cup plain flour

•  salt, pepper

• pinch nutmeg

• 2 cups milk

• 125g ( 40z ) cheddar cheese

• 3 tablespoons grated parmesan cheese

ITALIAN SPINACH LASAGNE RECIPE:

Two-thirds fill a large saucepan with salted water, add 2 teaspoons oil, cover, and bring to boil. When water is boiling rapidly, add one sheet of pasta, allow the water to return to boil, and wait about two minutes. then add another sheet of pasta. If the saucepan is large enough, three sheets of pasta can be cooked at one time. It is important to add the pasta gradually and cook only up to three pieces at a time; the oil in the water will help prevent water from boiling over and prevent the pasta from sticking together. 

Boil rapidly, uncovered, for about 25 minutes or until very tender. Have ready a large basin of cold water to which 2 more teaspoons of oil have been added. Carefully lift sheets of pasta from boiling water, and lower into cold water. Replenish the pan with more boiling water, if necessary; cook the remaining pasta the same way over

Place two pieces of pasta shallow base of an ovenproof dish. A 28cm x 18cm ( 11in x 7in ) lamington tin is ideal. The pasta may have to be trimmed so that it lies flat in the dish.

Spread half the meat sauce over the pasta, then cover with half of the cheese sauce. ( Both sauces will be easier to handle if made the day before and refrigerated. )

Press as much liquid as possible from thawed spinach, and spread evenly over cheese sauce. Top with two more pieces of trimmed pasta, spread with the remaining half of the meat sauce then cheese sauce, and top with the remaining trimmed pasta.

Sprinkle top with combined baked-in grated cheeses, moderate oven for 40 minutes or until top is golden brown. Remove from oven, and let stand 10 minutes before serving.

MEAT SAUCE

Peel and finely chop onion, and slice mushrooms finely. Push tomatoes with their liquid through a sieve. Place meat in a heavy-based, shallow pan, stir with a fork until meat is brown, and drain off any excess fat. Add onion, crushed garlic, and mushrooms, and cook until onion is transparent. Season with salt and pepper, and add oregano, sugar, and the tomato puree. Bring to boil, reduce heat, and simmer covered 45 minutes. Uncover, and simmer until the sauce is thick, approximately a further 15 minutes. –

CHEESE SAUCE –

Melt butter in a saucepan, add flour, salt, pepper, and nutmeg. blend until smooth. Stir over heat for 1 minute, gradually add milk, stir until sauce boils and thickens, reduce heat, and cook for 1 minute. Remove from heat stir in grated cheeses, stir until cheese melts.

Serves 6

Also Read: ITALIAN RAVIOLI