Mushroom and Spinach Lasagne

Ingredients:

  
• 6 fresh or dried lasagne sheets approximately 15cm (6 inches) x 8cm (3 inches)* 
  
• 150g (5oz) fresh baby spinach leaves, wilted*

  

Mushroom sauce

  

  
• 40g (1 ½ oz) butter
  
• 1 small onion chopped
  
• 2 cloves garlic chopped
  
• 150g (5oz) small open cup fresh mushrooms, sliced
  
• 30g mixed dried wild mushrooms + 175ml (6floz or ¾ cup) boiling water*
  
• 1 level tablespoon plain flour
  
• 100ml (4floz or 1/2 cup) dry white wine
  
• 175ml (6floz or 2/3 cup) double cream
  
• Salt & black pepper to taste

  

Topping

  

  
• 40g (1 ½ oz or ¼ cup) grated parmesan cheese
  
• Fresh chopped parsley to serve
  

Wine Recommendation:

Instructions:

Oven: 190°C / 373° F / Gas Mark 5, pre-heated
Fan oven: 170°C

  

To make the sauce

  

  
1. Melt the butter in a deep frying pan over a medium heat on the hob, add the chopped onion and garlic and fry until softened.   
2. Add the sliced fresh mushrooms and continue to cook for 2-3 minutes.   
3. Drain the soaked wild mushrooms retaining the liquor and add to the frying pan.   
4. Move the pan away from the heat and stir in the flour followed by the retained mushroom liquor, white wine and cream.   
5. Return the pan to the heat and reduce to low.   
6. Continue to cook stirring until the sauce thickens.   
7. Season to taste with salt and black pepper.

  

To make the lasagne

  

  
1. Add a good spoonful of sauce to each casserole followed by a sheet of lasagne.   
2. Divide half the wilted spinach between the two casseroles followed by a spoon of sauce and a sheet of lasagne. Repeat this layer again.   
3. Finish with a final spoon of sauce on top of the third and last lasagne sheet.   
4. Sprinkle the grated parmesan cheese on top (see cook’s note 1).   
5. Bake for 25-30minutes until brown and bubbling.    
6. Serve with a dusting of freshly chopped parsley and some warm crusty bread.

  

Cook’s notes*

  

  
1. Place the lid onto the casserole, cool and refrigerate at this stage if you wish to prepare the lasagne to be cooked later. Remember to increase the cooking time a little if the lasagnes are well chilled.   
2. If using dried pasta reconstitute by cooking in salted boiling water for 5-6minutes before use.   
3. To reconstitute the dried mushrooms pour over the boiling water and standing for 30 minutes.   
4. To wilt the spinach place in a covered bowl and microwave at 800w for 1 ½ minutes. Alternatively steam for 2 minutes.