Spinach and Mushroom Lasagne
Serves: 6 decent-sized portions, or more as part of a hot buffet
Takes: 20 mins preparation + 30 mins cooking time
Ingredients
Spinach and mushroom layer:
1 lb frozen spinach (I usually chuck in slightly more for luck)
1 punnet button or closed cup mushrooms (about 250g)
2 oz butter
2 1/2 fl oz double cream
salt and black pepper
White sauce:
1 1/4 pints milk
3 oz butter
2 oz plain flour
3 fl oz double cream
pinch nutmeg
salt and black pepper
8 oz lasagne verde
cheese, eg medium-mature cheddar (don't know how much 'cos I've never weighed it! I just grate it from the end of whatever piece I have in the fridge!)
Method
- Defrost the spinach overnight, ideally in a sieve over a bowl so the water drains out. When it's defrosted, squeeze out any excess water.
- Melt the butter in a saucepan. Wipe and thickly slice the mushrooms and cook in the butter till golden. (I don't peel my mushrooms but if you usually do, go for it!)
- Stir in the spinach and cream. Cook gently until the cream has been absorbed then season to taste and set aside.
- To make the white sauce, put the milk, butter and flour in a large saucepan and put over a gentle heat.
- Stir continuously with a balloon whisk till the sauce comes to a simmering point and starts to thicken.
- Reduce the heat and cook for a further 10 minutes then allow to cool slightly.
- Push the sauce through a sieve into a large bowl then beat in the cream and add the nutmeg and salt and pepper.
- Spread about half the spinach mixture over the base of a lasagne dish and arrange a single layer of lasagne sheets over the top. Cover with half of the white sauce. And another layer of lasagne sheets.
- Repeat the layers so you finish with white sauce (ie three layers of lasagne sheets altogether). Grate a generous sprinkling of cheese over the top.
- Bake in a pre-heated oven at 180oC for about 30 minutes, until golden brown and bubbling.