Mushroom and silverbeet lasagna

Name: Mushroom and silverbeet lasagna
Cook time: 30 min
Yield: 4

with porcini ragu and mozzarella crumb

Ready in around 30 mins

RECIPE FACT:

Porcini mushrooms are usually found in hardwood forests of pine, chestnut or spruce trees.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake).
1. TO PREPARE THE LENTIL FILLING:

Place the lentils into a sieve, rinse under cool running water and drain well. Slice the silverbeet into ½ cm strips discarding the white stems. Roughly chop the mushrooms. Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot add the silverbeet and mushrooms and cook for 1-2 mins. Add the porcini ragu and lentils to the pan and cook for a further 2-3 mins stirring occasionally. Season with salt and pepper.
2. TO PREPARE THE LASAGNA:

Warm the bechamel sauce for 60 secs in the microwave or place in a pot and heat gently over a low heat. Slice the fresh spinach lasagne sheets in half. Lightly oil a baking dish and add half of the mushroom and lentil filling to the dish. Spread evenly to cover the bottom and cover with a lasagne sheet or two. Continue with the remaining lentils and cover with the lasagne sheets. Spoon over the warmed bechamel sauce on top and sprinkle with the mozzarella crumb.
3. TO COOK THE LASAGNA:

Place into the oven and bake for 20 mins or until the top is golden and bubbling. Remove from the oven and let it sit for a few mins before serving.
4. TO PREPARE TO PREPARE THE MESCLUN:

Place the mesclun into a salad bowl. Drizzle over the balsamic dressing, season with salt and pepper and toss to combine.
TO SERVE:

Using a fish-slice cut the lasagna into sections and serve on a plate with a side of balsamic dressed mesclun.