• For the pasta sauce:
• 4-5 medium size tomatoes
• 2 clove of crushed garlic
• A teaspoon of olive oil
• Salt
• A pinch of sugar
• Dry oregano
• For white sauce:
• 2 tablespoon all purpose flour
• 2 tablespoon melted butter
• A cup of hot milk
• Salt
• Pepper
• Dry oregano
• For the lasagna:
• 4 Lasagna pasta sheets
• 2 cups of baby spinach, blanched , trained and diced
• 1 cup button mushroom
• 2 spring onions, chopped along with a little greens
• 2 cloves of garlic, fine diced
• 2 tablespoon soft Ricotta
• 1 tablespoon Sour Cream
• 1 tablespoon Parmesan (grated)
• 4 tablespoon Mozzarella (grated)
• Salt and pepper
• Dry oregano
• Extra virgin olive oil

The pasta sauce:
Blanch the tomatoes by making cross incision at the back, let it cool and remove the skin and chop.

Heat a teaspoon olive oil in a sauce pan, add crushed garlic
sauté for a minute and add the blanched tomatoes. Fry for another minute and add a pinch of sugar followed by salt to taste.

Add half a cup of water and simmer cook till it thickens, add oregano and keep aside

The white sauce:
Heat butter in a sauce pan, add the flour and stir well on low flame till it turns blonde.

Add the cup full of warm milk whisking rigorously, simmer cook for a minute and remove form heat. Add a pinch or two of salt, oregano and keep aside.

Blanch spinach leaves in hot water for 5 minutes with a pinch of salt, strain and let cool.

Then remove as much water as you can by pressing between the palms of your hands and keep aside.

Boil enough water in a deep skillet and cook four sheets of
Lasagna paste with salt and little oil. Cook it till al dente’, this should take about 20 minutes.

In the interim heat a tablespoon olive oil in a frying pan add the chopped garlic, fry for a min, add spring onions and mushroom and fry till all the water has dried up, sprinkle salt and keep aside.

Check the pasta if it’s turned al dente, strain and spread the pasta sheets apart.

In a mixing bowl whip together 2 tablespoon of ricotta, a tablespoon of sour cream, a tablespoon parmesan and 2 tablespoon mozzarella.

Add a generous amount of oregano and two, three pinch of salt and a a teaspoon of extra virgin olive oil.

Fold spinach into the cheese mix followed by the mushrooms.

by Pak101.com (few years ago!) / 986 views