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Mushroom and Spinach Lasagne
To serve – 4
Preparation time – 20 minutes
Cooking time – 25 – 30 minutes
Serve with a crisp green salad to complement the creamy mushroom taste.
250 g/8 oz pack of 6 fresh lasagne sheets 3 tbsps olive oil 500 g/ 1 lb mixed mushrooms such as shitake, oyster and chestnut, sliced 2 garlic cloves, finely chopped 200 g/7 oz mascarpone cheese 250 g/8 oz baby spinach leaves 150 g/5 oz taleggio cheese, derinded and cut into small cubes Salt and freshly ground black pepper
- Place the lasagne sheets in a large roasting tray and cover with boiling water. After leaving to stand for 5 minutes or until tender, drain off the water.
- Heat the oil in a large frying pan and fry the mushrooms for 5 minutes. Add the garlic and mascarpone and turn up the heat. Cook for another minute until the sauce is thick. Season with salt and pepper. Steam the spinach for just 2 minutes or microwave until just wilted.
- Oil an ovenproof dish about the size of 2 of the lasagne sheets and place 2 sheets over the base, slightly overlapping. Reserve one-third of the taleggio for the top, sprinkle a little over the pasta base with one-third of the mushroom sauce and one-third of the spinach leaves. Repeat with 2 more layers topping the final layer of lasagne sheets with the remaining mushroom sauce, spinach and taleggio.
- Bake in a pre-heated oven, 200’C/180’C Fan/400’f/Gas 6 for 15-20 minutes until the cheese is golden and the lasagne piping hot.
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