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Tuesday, 20 November 2012

Mushroom Lasagne -perfect family lunch

Mushroom & Gorgonzola Lasagne ..

prep the night before for a great family lunch!


Some days you want to prep lunch the night before so that you can enjoy time with the family.

I am doing this at the moment. Tomorrow Baby has a group to go to and Daddy is not working until 2 pm. So a family lunch is very important to us... but when is it prepared? Answer, the night before and yes it will stay fresh in the fridge for tomorrow...



You Will Need -

9 sheets of lasagne Verdi (the pre cooked version)
12 mushrooms washed and chopped
1 garlic clove chopped
2 tomatoes
1 tin of chopped tomatoes
1/4 pint milk
1 tablespoon cornflower
250grams cheddar cheese
100grams Gorgonzola cheese
1 yellow pepper
1 leek
1 red onion
Dried basil (2 teaspoons)
1 tablespoon balsamic vinegar
Salt and pepper to taste
Walnut oil to saute


Let's Create!

1. Saute the onion, chopped pepper and diced leeks together in a little oil.
2. Add the mushrooms and basil and cook until tender.
3. Add the chopped tomatoes and balsamic vinegar and cook.
4. Layer up the lasagne with the tomato mix making sure that on each layer the lasagne sheets are layered a different way. You don't want to be the person with the double thick bit in your portion!
5. Make the sauce by adding a little water to the cornflower to make a paste. Then bring the milk to the boil and add in the cornflower paste. Stir in and take off the heat.
6. Add the cheese to the sauce and stir until it is melted through.
7. Pour the cheese sauce over the  lasagne sheets and slice the tomato on the top.

This is ready to be chilled until needed. I kept mine in the fridge over night and then cooked for 35 minutes at 175C.

Enjoyed by all with warmed garlic butter breads and salad.

 

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