Mushroom And Silverbeet Lasagne

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Mushroom And Silverbeet Lasagne
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 bunches silverbeet ribs removed, chopped
  • 60 ml extra-virgin olive oil
  • 2 eschalots thinly sliced (or 1 small red onion)
  • 2 garlic cloves finely chopped
  • 650 g mushrooms roughly chopped
  • 1 bunch flat-leaf parsley chopped
  • 1 tbs finely chopped tarragon
  • 250 g lasagne sheets
  • Finely grated zest of 1/2 lemon to serve
  • Micro herbs to serve optional
ALMOND MILK BECHAMEL
  • 80 ml extra-virgin olive oil
  • 50 g Plain Flour
  • 750 ml almond milk
  • 1 pinch ground nutmeg
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 bunches silverbeet ribs removed, chopped
  • 60 ml extra-virgin olive oil
  • 2 eschalots thinly sliced (or 1 small red onion)
  • 2 garlic cloves finely chopped
  • 650 g mushrooms roughly chopped
  • 1 bunch flat-leaf parsley chopped
  • 1 tbs finely chopped tarragon
  • 250 g lasagne sheets
  • Finely grated zest of 1/2 lemon to serve
  • Micro herbs to serve optional
ALMOND MILK BECHAMEL
  • 80 ml extra-virgin olive oil
  • 50 g Plain Flour
  • 750 ml almond milk
  • 1 pinch ground nutmeg
Instructions
  1. Preheat oven to 200°C.
  2. Bring a saucepan of salted water to the boil, add silverbeet and blanch for 1 minute, then plunge into an ice bath to preserve colour. Drain and set aside.
  3. Heat oil in a frypan over medium heat. Cook eschalot for 1 minute. Add garlic and cook 1 minute. Add mushroom and cook 10-12 minutes until soft. Add silverbeet. Season, then add herbs and set aside.
  4. Boil a large pot of salted water, then blanch the lasagne sheets for 1 minute. Remove and place sheets onto a clean tea towel, not touching so they don’t stick.
  5. For the bechamel, in a saucepan, heat oil over medium-low heat. Add flour and cook 1-2 minutes to form a paste. Gradually add almond milk, whisking. Season with salt and bring to a simmer. Cook for 2-3 minutes or until sauce starts to thicken. Remove from heat, and stir in nutmeg. Season.
  6. Grease an oven dish with olive oil. Add one layer of lasagne sheets, then cover with half the mushroom mixture. Add another layer of pasta, then half the bechamel. Repeat, ending with bechamel. Grind over black pepper, cover with foil and bake 30-35 minutes.
  7. Serve with zest and micro herbs if using
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Written by mattsadmin