Mushroom and Spinach Lasagne – cooking with Coconut Oil CocoPacific way
180g pack spinach leaves
2 garlic cloves, chopped
250g pack chestnut mushrooms, sliced
400g can of chopped tomatoes
300g pack fresh lasagne sheets
400ml half fat crème fraiche
100g mature vegetarian Cheddar
½ Table spoon of freshly grated nutmeg
½ Table spoon of dried Basil
½ Table spoon of dried Oregano
Salt and freshly ground black pepper to season
Preheat the oven to 200C/400F/Gas 6. Heat 1 tbsp of CocoPacific Raw Virgin Coconut Oil in a large frying pan, add half the garlic and spinach leaves and stir fry for 1-2 minutes until the leaves have wilted. Remove from the heat, season well and set aside.
Add remaining CocoPacific Raw Virgin Coconut Oil to the pan, add the mushrooms and cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned. Stir in the remaining garlic and sizzle for 30 seconds. Mix in the tomatoes, bring to the boil and simmer over a high heat for two minutes or until reduced. Remove from the heat and season to taste.
Now make the cheat’s white sauce. Season the crème fraîche with the nutmeg, salt and ground black pepper, then mix them together well. Lightly oil a 1.4lt ovenproof dish.
Place a layer of lasagne over the base, trimming it to fit. Top with half the mushroom mix, then more lasagne. Spoon a third of the crème fraîche over, scatter over half the spinach and a third of the cheese. Repeat these layers once more. Now place a final layer of lasagne on top, and spread over the remaining crème fraîche and cheese.
Place on a baking tray, then bake for 25-30 minutes or until the lasagne is tender and the top golden. Leave to stand for five minutes before serving with a nice green salad and some warm crusty bread.
If you wish to learn more about cooking with coconut oil – check our recipes!
Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?