Spinach and Mushroom Lasagna

Edit

Recipe's preparation

Getting Started…






1. Pre-heat oven to 200°.


2. Mill mozzarella and parmesan separately for 5 sec/ speed 8. Put aside to add to sauce and filling as needed.






 




Béchamel Sauce






1. Chop onion and garlic 3- 5 sec/ speed 5.


2. Add butter and bay leaf and sauté for 3 minutes/100° degrees/ speed 1.


3. Add flour and cook for 1 minute / 100° degrees/ speed 1.


4. Add milk and salt; scrape flour mixture from bottom through milk and mix for 2 sec / speed 5 to combine.


5. Cook for 8 minutes / 100° degrees/ speed 2.


6. Whilst cooking the béchamel place spinach on top of grease proof paper into to varoma and wilt.


7. Check if all flour combined by scraping again with spatula, then briefly mix again for 2 sec/ speed 5.


8. Set sauce aside and rinse out TM bowl.






 




Spinach and Mushroom Filling






1. Add mushrooms and butter to dry TM bowl. Sauté for 3 minutes/ 100° degrees/ speed 1.


2. Whilst mushrooms are cooking remove moisture from wilted spinach.


3. Remove mushrooms from bowl.


4. Without cleaning bowl add spinach and chop 2 sec/ speed 3.


5. Add 2/3 of béchamel mixture to spinach and mix together 2 sec/ speed 3.






 




Layering






1. At the bottom of your lasagne dish layer reserved plain béchamel.


2. Place lasagne sheets on top then layer as desired with spinach, ricotta, mushroom and mozzarella. Reserve a small amount of spinach mix and mozzarella to top your lasagne.


3. Bake in your pre-heated 200° oven for 15 to 20 minutes, until golden and bubbly.


4. Allow to cool for 10 minutes before serving.