Spinach, Walnut and Gruyère Lasagne With Basil Recipes

Ingredients :

12 oz spinach lasagne (quick cooking)

Walnut and Tomato Sauce :

3 tbsp walnut oil

1 large onion, chopped

8 oz celeriac, finely chopped

1 x 14 oz can chopped tomatoes

1 large clove garlic, finely chopped

1/2 tsp sugar

2/3 cup chopped walnuts

2/3 cup Dubonnet

Spinach and Gruyere Sauce :

1/3 cup butter

2 tbsp walnut oil

1 medium onion, chopped

2/3 cup flour

1 tsp mustard powder

5 cups milk

2 cups grated Gruyère or similar flavored cheese

salt and pepper

ground nutmeg

1 lb frozen spinach, thawed and puréed

2 tbsp basil, chopped

1. First make the walnut and tomato sauce.
2. Heat the walnut oil and sauté the onion and celeriac.
3. Cook for about 8-10 minutes.
4. Meanwhile purée the tomatoes in a food processor.
5. Add the garlic to the pan and cook for about 1 minute, then add the sugar, walnuts, tomatoes and Dubonnet.
6. Season to taste.
7. Simmer, uncovered for 25 minutes.
8. To make the spinach and Gruyère sauce, melt the butter with the walnut oil and add the onion.
9. Cook for 5 minutes, then stir in the flour.
10. Cook for another minute and add the mustard powder and milk, stirring vigorously.
11. When the sauce has come to a boil, take off the heat and add three quarters of the grated Gruyère.
12. Season to taste with salt, pepper and nutmeg.
13. Finally add the puréed spinach.
14. Preheat the oven to 350F.
15. Layer the lasagne in an ovenproof dish.
16. Start with a layer of the spinach and Gruyère sauce, then add a little walnut and tomato sauce, then a layer of lasagne, and continue until the dish is full, ending with layer of either sauce.
17. Sprinkle the remaining Gruyère over the top of the dish, followed by the basil.
18. Bake for 45 minutes.

Serves 8

This nutty lasagne is a delicious combination of flavors which easily equals the traditional meat and tomato version.

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