This delicious artichoke & mushroom lasagne can be prepared in advance and reheated before serving. Enjoy with family & friends.

Equipment: Hart Small Roaster
Prep time: 30 mins
Cooking time: 1 hour 30 mins
Serves: 6 people

Ingredients

4 tbsp butter (60 ml)
1 bunch spring onions, chopped
2 cups freshly sliced mushrooms (500 ml)
2 cloves garlic, peeled and crushed
2 cans artichoke hearts,
drained and sliced (410 g per can)
1 cup dry white wine (250 ml)
300 g baby spinach
8 lasagna pasta sheets,
cooked and drained
For the Béchamel Sauce:
2 tbsp butter (30 ml)
2 tbsp flour (30 ml)
1¼ cup hot milk (315 ml)
Salt and freshly ground black pepper,
to taste
3 cups mozzarella cheese, grated (375 g)

Method

1. In a large frying pan, heat butter and sauté spring onions, mushrooms and garlic for 5 to 7 minutes until mushrooms are golden.
2. Stir in artichokes and wine; cook until liquid has been absorbed.
3. Stir in spinach.
4. Cook pasta according to the instructions on the packet.
5. Place 3 lasagna sheets on bottom of greased baking dish (23 cm x 33 cm).
6. Spoon half of mixture over pasta.
7. Pour one-third of béchamel sauce over artichoke mixture, sprinkle with 1 cup of cheese.
8. Repeat layers once, then top with remaining pasta, sauce and cheese.
9. Cover dish and bake in oven at 180°C for 45 minutes.
10. Uncover and bake for another 15 minutes or until cheese is light golden in colour and starts to bubble.

For the Béchamel Sauce:

1. In a saucepan, melt butter.
2. Add flour and cook, stirring continuously for 2 minutes.
3. Add hot milk and keep stirring until sauce thickens.
4. Bring to a boil.
5. Season with salt and pepper, lower heat and cook for 3 minutes more while stirring