Page 297 - YC Cooking School

Kitchen spoons

Pasta machine
Frying pan
Pot

What to do:

For the pasta

1. Mix together the flour and eggs and knead until the dough is smooth and springy.
This should take at least 5-10 minutes.
2. Cover with cling film and allow to rest in the fridge for 30 minutes before running
through a pasta machine.
3. Roll out into long, thin sheets and then cut into neat squares.
4. Dust with flour, cover with a kitchen towel and set aside until ready to boil.

For the filling

1. Preheat your oven to 180°C.

2. Heat a little olive oil in a frying pan and sauté the mushrooms and thyme until brown.
3. Add the spinach and cook until wilted.
4. Add the cream, season with salt and black pepper and allow to simmer for 5 minutes
or until reduced just slightly. Set aside.
5. Bring a pot of salted water to the boil and cook the lasagna sheets until al dente.
6. To assemble: Set out 2 ovenproof plates and place a lasagna sheet onto each.
7. Spoon a little mushroom and spinach filling over the pasta and crumble with a little

goats' cheese. Repeat this process until you have two layers.
8. Drizzle extra cream over the top and crumble the remaining goats' cheese over the
cream.
9. Bake in oven for about 10 minutes or until the cheese is bubbling.
10. Remove from the oven and serve immediately with a fresh garden salad.

© Recipe copyright of Kamini Pather

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