Hay presto!: Free-form lasagne with minted spinach 

Hay presto!: Free-form lasagne with minted spinach

SERVES 4

6 fresh lasagne sheets, blanched

20g finely grated parmesan, plus extra to serve

Cauliflower cheese sauce

1kg cauliflower, cut into florets

500ml milk

60g finely grated parmesan

sea salt and cracked black pepper

Minted spinach

500g baby spinach leaves

4g chopped mint leaves

4g finely chopped chives

sea salt and cracked black pepper

  • Preheat oven to 240C/ 220C fan/gas 9.
  • Place the cauliflower and milk in a large saucepan over low heat and bring to a simmer. Cover with a tight-fitting lid and simmer gently for 8-10 minutes or until the cauliflower is soft. Allow to cool slightly. Using a hand-held stick blender, blend until smooth. Add parmesan, salt and pepper and stir through.
  • To make the minted spinach place the spinach in a bowl and pour over boiling water. Set aside for 30 seconds, then drain. Press the spinach between paper towels to remove any excess liquid. Shred the spinach and put in a bowl with the mint, chives, salt and pepper. Mix to combine.
  • To assemble, place 1 lasagne sheet into the bases of two lightly greased 16cm-18cm ovenproof dishes or frying pans. Top each sheet with 180ml of cauliflower cheese sauce, then a quarter of the minted spinach. Repeat, layering with the remaining lasagne sheets, cauliflower cheese sauce and minted spinach, finishing with the cauliflower cheese sauce.
  • Top with the parmesan and place the dishes on a baking tray. Bake for 25 minutes or until golden and bubbling. Serve sprinkled with the extra parmesan.

 

 

Add Comment