 |
| Online Shop | Fashion | Hair and Beauty | Health and Fitness | Love and Marriage | Recipes | Careers and Business | Parenting | Money | House and Home | Travel | Motoring | WE Top Websites | News and Entertainment | Regulars | Contact Us |
|
Cheats Mushroom and Spinach Lasagne Prep: 15 minsCooking: 25-30 mins Serves: 4 Ingredients 30ml/2 tbsp olive oil 180g pack spinach leaves 2 cloves garlic, chopped 250g pack chestnut mushrooms, sliced 400g can chopped tomatoes with basil 300g pack fresh lasagne sheets
2 (200ml) tub half fat crème fraiche 100g/4oz mature cheddar cheese 2.5ml/1/2tsp freshly grated nutmeg salt and freshly ground black pepper Method 1) Add remaining oil to the pan, add the mushrooms and cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Stir in the remaining garlic and sizzle for 30 secs. Stir in the tomatoes, bring to the boil and simmer over high heat for 2 mins or until reduced. Remove from the heat and season to taste. 2) Season the crème fraîche with the nutmeg, salt and ground black pepper, then mix well. Lightly oil a 1.4ltr/ 2½ pint ovenproof dish. 3) Place a layer of lasagne over the base, trimming it to fit. Top with half the mushroom mix, then more lasagne. Spoon a third of the crème fraîche over, scatter over half the spinach and a third of the cheese. Repeat these layers once more. Now place a final layer of lasagne on top, spread over the remaining crème fraîche and cheese. 4) Place on a baking tray, then bake for 25-30 mins or until the lasagne is tender and the top golden. Leave to stand for 5 mins before serving in wedges with a nice green salad. |
|
 |
| Copyright © WOMENS EVERYTHING 2012 | Advertise | | Privacy | Terms & Conditions | Sitemap | Directory Software by Global 7 |