Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Spinach, Ham & Mushroom Lasagne

Recipe

16 large Spinach leaves

200g Ricotta cheese

1/2 cup grated Cheddar cheese

2 tbsp Olice oil

1 Onion, chopped

2 cloves Garlic, crushed

200g Leg Ham, chopped

300g Mushrooms, finely chopped

1 x 425g can Tomatoes

1 1/2 cups Tomato Puree

1/4 cup chopped Basil

1 x 250g packet no-cook Lasagne sheets

1/3 cup grated Parmesan cheese

Method

1. Roughly chop spinach. Boil, steam or microwave until tender. Drain.Combine with Ricotta and Cheddar cheeses.

2. Heat oil in a frying pan, add onion and garlic. Cook until tender. Add ham and mushrooms, cook for 2 mins. Add undrained, crushed tomatoes and totato puree, bring to boil. Reduce heat, simmer 5 mins or until sauce has reduced and thickened. Stir in Basil.

3. Place 1/5th of lasagne sheets over base of a 3 L oven-proof dish; spread with half the spinach mixture. Top with 1/5th lasagne sheets, half the ham mixture and 1/5th lasagne sheets. Repeat layer with remaining ingredients.

4. Sprinkle with Parmesan cheese. Cover dish, bake in moderate oven 180 degree C for 30 mins. Uncover dish, bake further 10 mins or until lasagne is tender.

Hint

For vegetarian lasagne, replace ham with 2 x 310g cans red kidney beans, drained.

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July 8, 2006 - Posted by | Italian, Pastas

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