Family dish par excellence, lasagna are available with all the garnishes. It is wrongly believed that they require a long preparation time, it is not. With a little organization, they will become a classic of your menus. For the cold season, here is my version based on mushrooms, spinach and raclette cheese.
My advice
- I prepare the lasagna dough by hand, but we can obviously use a robot. If the dough is too crumbly, add egg, and if, on the contrary, it is too sticky, add a bit of flour.
- To flavor the dough, use powdered spices that do not change the balance between dry matter and liquid material.
- If you don’t have a rolling mill available, no worries, dry lasagna are suitable. In this case, do not completely dry the vegetables so that they can “hydrate” the pasta when cooked.
- If you fear that the pasta is not cooked enough, pass them 30 s to boiling water before draining them on a clean cloth and proceeding to assembly.
- If the dough remains, cut it into more or less thin strips, and cook them in the water before serving with a nice garnish.
- Reblochon, Comté, Mont d’Or … whatever the cheese, provided that we have delicacies!
Ingredients
© Marjolaine Daguerre
Preparation: 40 minutes
Rest: 30 minutes
Cooking: 40 minutes
For lasagna dough
300 g of flour
1 tsp. oregano
3 to 4 eggs depending on the size
Or 9 dry lasagna leaves
For the garnish
300 g of spinach
700 g of mixed mixed mushrooms
1 parsley boot
1 garlic clove
1 tsp. oil
Oregano
450 g of raclette raclette cheese in slices
Espelette pepper
Step 1
© Marjolaine Daguerre
Place the flour on the work surface, dig a well in the center, add the oregano and 2 pinches of salt.
Step 2
© Marjolaine Daguerre
Add the eggs. Beat the eggs, then knead by bringing the flour back to the center.
Step 3
© Marjolaine Daguerre
Continue to knead by hand about 10 minutes until you get a ball of dough. Film, let stand 30 minutes at room temperature.
Step 4
© Marjolaine Daguerre
Meanwhile, clean and hoist the spinach, roughly chop them.
Step 5
© Marjolaine Daguerre
Cut the mushrooms into strips. Wash and chop the parsley. Peel, degem and chop the garlic.
In a frying pan, brown the garlic and mushrooms in very hot oil, salt, pepper, sprinkle with oregano. Cook for about 6 minutes so that the water from the mushrooms evaporates.
Drain them well and cook them again for 1 min over high heat with the parsley, set aside. Fall the spinach in a frying pan 3 minutes, salt, pepper, mix them with mushrooms.
Step 6
© Marjolaine Daguerre
Lower the dough to the rolling mill, cut the lasagna depending on the dish you use.
Step 7
© Marjolaine Daguerre
Preheat the oven to 180 °/th. 6.
On the bottom of the dish, divide a little from the spinach and mushroom preparation.
Step 8
© Marjolaine Daguerre
Add a layer of lasagna.
Step 9
© Marjolaine Daguerre
Cover with a third of the remaining spinach.
Step 10
© Marjolaine Daguerre
Add a third of raclette slices.
Step 11
© Marjolaine Daguerre
Cover with lasagna.
Step 12
© Marjolaine Daguerre
Give back the same operation, add a third of the remaining spinach.
Step 13
© Marjolaine Daguerre
Cover with slices of cheese.
Step 14
© Marjolaine Daguerre
Cover with lasagna.
Step 15
© Marjolaine Daguerre
Finish with a layer of cheese. Sprinkle with oregano, pepper and Espelette pepper. Bake for 30 minutes.
Mushroom lasagna, spinach and raclette
© Marjolaine Daguerre
Discover the recipe for mushroom lasagna, spinach and raclette
Ingredients
© Marjolaine Daguerre
Preparation: 40 minutes
Rest: 30 minutes
Cooking: 40 minutes
For lasagna dough
300 g of flour
1 tsp. oregano
3 to 4 eggs depending on the size
Or 9 dry lasagna leaves
For the garnish
300 g of spinach
700 g of mixed mixed mushrooms
1 parsley boot
1 garlic clove
1 tsp. oil
Oregano
450 g of raclette raclette cheese in slices
Espelette pepper
Step 1
© Marjolaine Daguerre
Place the flour on the work surface, dig a well in the center, add the oregano and 2 pinches of salt.
Step 2
© Marjolaine Daguerre
Add the eggs. Beat the eggs, then knead by bringing the flour back to the center.
Step 3
© Marjolaine Daguerre
Continue to knead by hand about 10 minutes until you get a ball of dough. Film, let stand 30 minutes at room temperature.
Step 4
© Marjolaine Daguerre
Meanwhile, clean and hoist the spinach, roughly chop them.
Step 5
© Marjolaine Daguerre
Cut the mushrooms into strips. Wash and chop the parsley. Peel, degem and chop the garlic.
In a frying pan, brown the garlic and mushrooms in very hot oil, salt, pepper, sprinkle with oregano. Cook for about 6 minutes so that the water from the mushrooms evaporates.
Drain them well and cook them again for 1 min over high heat with the parsley, set aside. Fall the spinach in a frying pan 3 minutes, salt, pepper, mix them with mushrooms.
Step 6
© Marjolaine Daguerre
Lower the dough to the rolling mill, cut the lasagna depending on the dish you use.
Step 7
© Marjolaine Daguerre
Preheat the oven to 180 °/th. 6.
On the bottom of the dish, divide a little from the spinach and mushroom preparation.
Step 8
© Marjolaine Daguerre
Add a layer of lasagna.
Step 9
© Marjolaine Daguerre
Cover with a third of the remaining spinach.
Step 10
© Marjolaine Daguerre
Add a third of raclette slices.
Step 11
© Marjolaine Daguerre
Cover with lasagna.
Step 12
© Marjolaine Daguerre
Give back the same operation, add a third of the remaining spinach.
Step 13
© Marjolaine Daguerre
Cover with slices of cheese.
Step 14
© Marjolaine Daguerre
Cover with lasagna.
Step 15
© Marjolaine Daguerre
Finish with a layer of cheese. Sprinkle with oregano, pepper and Espelette pepper. Bake for 30 minutes.
Mushroom lasagna, spinach and raclette
© Marjolaine Daguerre
Discover the recipe for mushroom lasagna, spinach and raclette
