BROUGHT TO YOU BY Westgold
If you're after a comforting meal that's quick and easy to whip up, look no further than this Cheesy Skillet Lasagne! With layers of delicious cheese and creamy goodness, this recipe is sure to satisfy your cravings. Trust us, it'll be your new go-to dish for those cosy nights in.
Serves: 6
INGREDIENTS
250g dried lasagne
1 onion
1 clove garlic
35g Westgold Salted Butter
400g crème fraiche
½ cup vegetable stock
250g mushrooms, sliced
2 cups baby spinach
1 cups tasty cheese, grated
½ cup mozzarella, grated
¼ cup fresh parmesan, grated
salt and pepper
METHOD
Bring a large saucepan of salted water to a boil and cook the lasagne to the packet instructions.
While the lasagne is cooking, melt the butter in the skillet and fry the onion on medium heat until softened and slightly golden, then add the mushrooms and garlic and cook another 5 minutes.
Take off the heat and add vegetable stock and crème fraiche.
Add the spinach and almost all the cheese, saving a handful to sprinkle on the top.
When the lasagne is cooked, strain it into a sieve and shake to remove all the water.
Turn the grill to high and add the cooked lasagne to the creamy mushroom mixture and stir until combined.
Sprinkle over the remaining cheese and place under the grill until golden and sizzling.
Serve.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.