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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.