Spinach & Mushroom Lasagna Roll Ups recipe by Ruhana Ebrahim

Ingredients

• 1 box Lasagna sheets
• 1kg Mc'Cains creamed spinach
• 1liter bechamel (white sauce)
• 2 punnets button mushrooms (sliced)
• 2 tablespoon butter
• 1 tablespoon crushed garlic
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dried mixed herbs
• Pinch cumin powder
• Pinch cayenne pepper
• Grated sweet milk cheese
• Dried oregano
• 1. Boil sheets in salted water till al-dente.
• 2. Cook spinach in microwave till thickened. Season with salt & pepper.
• 3. Melt butter in a pan. Add garlic & saute. Add lemon & spices, mix, add mushrooms, mix.
• 4. Cook till mushrooms are just tender & add half of white sauce to mushrooms.
• 5. Check seasoning & leave aside.
• 6. If making into mini roll ups for starters, slice the boiled sheets into thirds lengthwise.
• 7. Spoon cooled spinach & cooled mushroom sauce onto lasagna sheets and roll up.
• 8. Place in a greased oven proof dish.
• 9. Pour over remainder white sauce.
• 10. Garnish with cheese & oregano.
• 11. Bake in preheated oven for 15min covered with foil.
• 12. Remove foil & allow cheese to brown & bubble.
• 13. Leave to cool for 5-10min before serving.
• 14. If making mini roll ups, push in skewers whilst cheese is soft.
• 15. Allow to cool before placing on serving platter.