Cheesy lasagna

By admin
08 December 2010

Serves 10.

100 g STORK BAKE

750 g mixed mushrooms, thinly sliced

1 tub (230 g) plain cream cheese

125 ml (½ c) milk

salt and pepper

300 g lasagne sheets

300 g large spinach leaves, washed and steamed

180 ml (¾ c) cream

250 ml (1 c) grated mature Cheddar cheese

200 ml crumbled feta cheese

60 ml (¼ c) crumbled blue cheese

Melt the Stork Bake in a large saucepan and fry the mushrooms until done.

Add the cream cheese and milk and heat, without bringing the mixture to the boil, until the cheese is melted and smooth.

Remove from the heat and season with salt and pepper.

Grease a 22 x 30 cm ovenproof dish and spoon a thin layer of the mushroom mixture into the dish.

Arrange a layer of lasagne sheets on top and spoon another layer of mushrooms on top of the pasta.

Lay a few spinach leaves on the mushrooms and drizzle with a little cream.

Top with another layer of lasagne sheets.

Repeat the layers, ending with mushrooms.

Mix the Cheddar, feta and blue cheeses and sprinkle on top.

Drizzle with the remaining cream and leave to stand for 30 minutes.

Preheat the oven to 180 °C and bake for 30 minutes.

Find Love!

Men
Women