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Spinach, Walnut and Gruyère Lasagne With Basil Recipes
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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 |
Method :
- First make the walnut and tomato
sauce.
- Heat the walnut oil and sauté the
onion and celeriac.
- Cook for about 8-10 minutes.
- Meanwhile purée the tomatoes in a
food processor.
- Add the garlic to the pan and cook
for about 1 minute, then add the sugar, walnuts, tomatoes and
Dubonnet.
- Season to taste.
- Simmer, uncovered for 25 minutes.
- To make the spinach and Gruyère
sauce, melt the butter with the walnut oil and add the onion.
- Cook for 5 minutes, then stir in
the flour.
- Cook for another minute and add
the mustard powder and milk, stirring vigorously.
- When the sauce has come to a boil,
take off the heat and add three quarters of the grated Gruyère.
- Season to taste with salt, pepper
and nutmeg.
- Finally add the puréed spinach.
- Preheat the oven to 350F.
- Layer the lasagne in an ovenproof
dish.
- 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.
- Sprinkle the remaining Gruyère
over the top of the dish, followed by the basil.
- 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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Get your herbs and spices' ingredients here
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