Mushroom potato lasagne

pfunzofaith

Jan 10, 20191 min read

Ingredients

o 11/2 cups milk

o ½ cup cream

o Thyme

o Salt and pepper

o 3 peeled, thinly sliced potatoes

o 2 tbsp olive oil

o 200g finely chopped mushrooms

o 1 onion, diced

o 11/2 cups of shredded spinach (optional)

o 30g butter

o 30g flour

o Cayenne pepper

o 1 cup cheddar cheese, grated

Method

Potato preparation

1. In a large pot, pour in the milk, cream, thyme and salt & pepper; heat it up, but do not boil.

2. Put in the potatoes and blanch them

3. Then strain them and save the milk mixture.

Mushroom filling

1. Brown the onion in the olive oil

2. Then add in the mushrooms and cook out the water

3. Season the filling

Béchamel sauce

1. In a small pot, melt the butter

2. Add in the flour and whisk

3. Add in the milk moisture from the potatoes

4. Add in the cayenne pepper.

Baking part

1. Preheat the oven to 150 degrees C

2. Use a small roasting dish

3. Put in the sauce first,

4. Then the potatoes, the filling, then sauce again and then the cheese

5. Repeat this until the filling is done.

6. On the top with the last layer of potatoes, put the sauce on top and then the cheese

7. Place in the oven and cook until the potatoes are done and the top is golden brown. This will take about 45 min.

This is also vegetarian friendly and for vegans all you need to do is substitute the milk, butter and cream for vegan friendly ingredients.

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