*Artichoke and Spinach Lasagne*
Serves 8
The perfect holiday buffet dish. Good for veggies as well if you use vegetarian cheese. Delicous!
6 TBS unsalted butter 60g of plain flour (1/4 cup) 675ml of whole milk (3 cups) warmed 1/2 tsp salt 1/2 tsp ground black pepper 180g of Parmesan Reggiano cheese, finely grated (1 cup) 80g of fresh baby spinach (3 cups) 1 (400g) tins of artichoke hearts, well drained (2 14-oz tins) 1 Knorr Garlic Flavour Pot
1 Knorr Summer Herbs Flavour Pot
1 Knorr three peppercorn flavour pot
250g pack of fresh lasagna noodles (12 oven ready) 1 500g bag of shredded Mozzarella cheese (4 cups) Preheat the oven to 190*C/375*F/ gas mark 5. Spray a 13 by 9 inch baking dish with non stick cooking spray. Set aside. Combine the artichoke hearts, spinach, and flavour pots in a food processor. Blitz to smooth. Set aside. Melt the butter in a large saucepan. Whisk in the flour and seasonings. Cook for about a minute. Slowly whisk in the warm milk. Cook, whisking constantly over medium heat until the mixture comes to the boil. Whisk in the Parmesan cheese, whisking until melted. Whisk in the artichoke and spinach mixture. Taste and adjust seasoning as desired. Remove from the heat. This is the sauce. Spread out two ladle-fuls of sauce on the bottom of the baking dish. Cover with 1/3 of the noodles. Top with 1/3 of the remaining sauce. Spread it out. Cover with 1/3 of the cheese. Top with another 1/3 of the noodles, 1/3 of the sauce and 1/3 of the cheese. Top with the remaining noodles, sauce and cheese. Spray a large piece of foil with some nonstick cooking spray. Place over the dish to cover, greased side down and covering the dish tightly. Place into the preheated oven and bake for 40 minutes. Carefully remove the foil and bake for a further 10 to 15 minutes, until golden brown and bubbly. Allow to stand for five to ten minutes prior to serving. Note - In lieu of the flavour pots you can use 6 garlic cloves, minced and cooked in the melted butter prior to adding the flour for the sauce. Also you can add 1 TBS mixed herbs to the artichoke mixture along with about 1 tsp of ground mixed peppercorns. |
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