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Exotic Mushroom, Spinach & Quorn Lasagne
This is a great meat-free Monday option.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
Ingredients
Filling
3 C (750 ml) milk
1 onion, cut in quarters
2 bay leaves
10 peppercorns
¼ C (60 ml) butter
400 g brown mushrooms, sliced
20 g dried exotic mushrooms soaked in ¼ C (60 ml) hot water
1 fat clove garlic, crushed
1 tsp (5 ml) freeze-dried thyme
1 tsp (5ml ) freeze-dried rosemary
400 g fresh baby spinach, roughly chopped
⅓ C (80 ml) cake flour
1 x 300 g packet Quorn Chicken Style Pieces
1 C (250 ml) grated mature Cheddar cheese
salt and pepper to taste
Lasagne
9–12 lasagne sheets
½ C (125 ml) grated mature Cheddar cheese
¼ C (60 ml) finely grated Parmesan cheese
Method
Preheat the oven to 180 °C.
Place the milk, onion, bay leaves and peppercorns into a medium saucepan and gently heat until steam starts to rise. Do not boil! Then remove from the heat, cover and allow to infuse while prepping the rest of the dish.
In a large saucepan, heat the butter until bubbling, then add the sliced brown mushrooms, the soaked exotic mushrooms (reserve 45 ml of the soaking liquid), garlic and herbs. Sauté until softened and fragrant.
Add the reserved soaking liquid and simmer until the mixture is almost completely reduced.
Add the spinach and sauté until it is wilted and well combined with the mushrooms. Remove from the heat and mix in the flour. Strain the milk. Place the saucepan back onto the heat and add the milk slowly, whisking vigorously all the time until all the milk is added.
Continue whisking over a moderate heat until the sauce has thickened and starts to bubble. Reduce the heat to a low setting, add the Quorn and heat through for about 10 minutes. Remove from the heat and add the 1 C (250 ml) of Cheddar cheese. Stir until well combined and season to taste.
Spoon a layer of the mushroom mixture into a medium baking dish and top with a layer of lasagne sheets. Repeat twice, starting with the mushroom mixture and then a layer of lasagne sheets, ending off with a layer of mushroom mixture. Top with the grated Cheddar and Parmesan cheese and bake for 35 minutes.
Serve with a crisp rocket salad.
