recipeName: artichoke and mushroom lasagne
ingredients: 2 tablespoons butter 1 bunch spring onions 2 cups mushrooms (sliced) 2 cloves garlic, crushed and peeled 2 cans artichoke hearts (drained and rinsed) 1 ½ cups baby spinach ½ can diced tomatoes 8 whole wheat lasagna sheets (cooked and drained) bechamel sauce: 2 teaspoons butter 2 teaspoons cake flour 1 ¼ cups low fat milk(warmed) salt and black pepper, to taste 3 cups mozzarella cheese, grated
steps: preheat oven to 180°c. in a large frying pan, heat butter and sauté the spring onions, mushrooms and garlic until the mushrooms are cooked well. stir in the artichokes and cook for 5 minutes. add the spinach and diced tomatoes. cook well. for the béchamel sauce: melt the butter and mix in the flour. slowly pour in the milk whilst whisking well. keep stirring until the sauce thickens. set aside. layer the mixture and then place a lasagna sheet on top. top that sheet with béchamel sauce. repeat until the ingredients are finished. top with mozzarella cheese and bake for 10-15 minutes or until the top is golden brown and bubbly. serve immediately.
NER: butter spring onions mushrooms garlic artichoke hearts baby spinach tomatoes wheat lasagna bechamel sauce butter cake flour milk salt black pepper mozzarella cheese