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Ingredients
Spinach and Cheese Lasagna
- For the dough
- 400 grams Pastry flour
- 4 eggs
- 1 tsp salt
- 2 Tbsps olive oil
- For the filling
- 500 grams Spinach
- 500 grams Ricotta cheese
- 1 Mozzarella (150 grams)
- 200 grams button Mushroom
- 2 garlic cloves
- 2 bunches Basil
- 2 bunches Flat leaf parsley
- ½ lemon
- 2 Tbsps Broth (Instant granulated)
- salt
- Freshly ground peppers
- 200 grams Whipped cream
- Pastry flour (For dusting)
- Fat (for the dish)
- 1 packet light Sauce
- 250 meters white wine
- 100 grams Cheddar cheese (grated)
For the dough, mix flour with eggs, salt and oil. Knead together to create an elastic dough. Wrap in plastic and let rest at room temperature for one hour.
For the filling, cut mozzarella cheese into cubes. Rinse mushrooms, clean and slice. Rinse spinach thoroughly and drain. Bring 500 mL (approximately 17 ounces) of water to a boil in a large pot. Add spinach and stir. Bring to a boil, drain and squeeze spinach. Chop spinach coarsely and mix with ricotta, mozzarella, mushrooms, crushed garlic and herbs. Season with lemon juice, broth grains, salt and pepper. Stir in cream.
Turn out dough onto a lightly floured surface (or use pasta machine). Roll into thin dough sheets. Butter a square baking dish. Cover base and sides of baking dish with dough sheets. Top with spinach mixture.
Continue to layer dough sheets and the spinach mixture. Mix sauce and white wine and bring to a boil while stirring. Pour over the final layer of noodles and sprinkle with grated cheddar cheese. Bake in oven heated to 180°C (approximately 350°F) for about 50 to 60 minutes. Remove from oven, let sit a few minutes and serve.