VEGETARIAN LASAGNE WITH BLACK OLIVES
Our good friend Eva Pino is a Cristiano Ronaldo in the kitchen and has already scored a winner with her recipe for couscous with black olives. She has come back to play another match, this time with an Italian touch.
- fresh spinach,
- half a courgette,
- one onion,
- four mushrooms,
- sliced black olives,
- soft cheese,
- grated hard cheese,
- salt and pepper.
- Sliced turkey fillets can be included as a non-vegetarian alternative.
Bechamel sauce ingredients:
- olive oil,
Step one. Soften the lasagna in hot water for about twenty minutes.
Step two. Chop the onion and fry in olive oil until soft. Once soft, add the courgette and spinach and continue frying until the water has boiled off. Slice the mushrooms and add to the vegetables, along with the sliced olives. The turkey can now be added. Mix well until tender.
Step three. Pour a little olive oil into a clean saucepan. Once the oil is hot, add one two spoonfuls of flour and stir without pause for a minute. Once the oil is absorbed by the flour, gradually add the milk and keep stirring. Add the salt and the nutmeg according to your taste.
Step four. Melt the soft cheese in another pan and add the oregano, basil and pepper.
Step five. Line the base of a dish with the softened lasagna and then pour in the fried vegetables. Now pour in the melted cheese, and then cover with another layer of lasagna. Cover the lasagna with the béchamel sauce and finally sprinkle grated cheese over the top.
Step six. Put the dish in the oven for about ten minutes to grill the cheese. Once ready, garnish the lasagna with pitted black olives and serve.