Mushroom and spinach lasagne

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Meatless

70 min.

Cook/bake time 70 min.

Ingredients

serves 4

1 gratin dish, approx. 32×20 cm
butter for the dish

filling:

500 g of fine spinach
1 chopped onion
1 crushed clove of garlic
butter for sautéing
salt, pepper, nutmeg
300 g of chopped mushrooms such as button mushrooms, chanterelles or porcini
cooking butter or cooking cream

sauce:

250 mL of vegetable stock
180 mL of single cream
80 g each of grated Sbrinz AOC and spicy Tilsiter
salt, pepper, nutmeg
250-300 g of pasta dough, cut into squares of approx. 9x9cm
2-3 tbs of pine nuts

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

filling:

1 For the filling: blanch the spinach in boiling salted water for 1 min. Drain well and press well.
2 Sauté the onion and garlic in butter, add to the spinach and season. Fry the mushrooms in several lots for 4-5 mins. in hot butter. Remove, season and mix in with the spinach.
3 For the sauce: bring the stock and the single cream to the boil, add in half of the cheese and season.
4 Spread the spinach and mushroom filling on the squares of pasta dough and fold the squares over. Lay the squares out in tile fashion in the gratin dish, with the opening facing upwards. Pour on the sauce and sprinkle the remainder of the cheese and the pine nuts on top.
5 Gratinate for 20-25 mins. in the lower half of the oven, preheated to 220°C.