Mini mushroom lasagne is perfect for dinnertime. This recipe makes two charming individual lasagnes. Full of cheesy goodness and earthy mushrooms, this dish is delicious on a cold night.
Mini mushroom lasagne
- 45ml (3 tbsp) butter
- 1 onion, finely chopped
- 300g mixed wild mushrooms, roughly chopped
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) cake flour
- 1 litre fresh milk
- 60ml (¼ cup) Parmesan, freshly grated
- 10ml (2 tsp) ground nutmeg
- 16 sheets ready-made lasagne
- 300g baby spinach, lightly blanched and chopped
- 80g Parma ham, finely sliced
- 45ml (3 tbsp) butter, cubed
Melt 20ml (4 tsp) of the butter in a pot and sauté the onion until soft. Add the mushrooms and cook covered over low heat for about 20 minutes. Season, add the flour and gradually pour in the milk, stirring continuously. Cook for a further 5 minutes.
Mix in half the Parmesan and the nutmeg. Remove from the heat and set aside
Cook the lasagne sheets in plenty of salted boiling water for 1 minute. Drain well.
Preheat the oven to 180°C and grease 2 lasagne dishes.
Line the dishes with a sheet of lasagne, top with some of the mushroom mixture, then a layer of spinach, a few slices of ham and a sprinkle of the remaining Parmesan. Repeat this process until each dish has three layers and you have used all the ingredients.
Top with the butter and bake for about 20 minutes.
Serve hot, in the baking dishes.
To drink: Elgin Vintners Pinot Noir with earthy "forest-floor" aromas.