Easy Mushroom and Spinach Lasagne Recipe

(serves 6)

Ingredients

500g (1lb) mushrooms, sliced
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
30g (1oz) plain flour
2 x 400g cans chopped tomatoes
1 tbsp chopped fresh basil
500g (1lb) frozen whole leaf spinach, thawed and drained
White sauce – made with 90g (3oz) each of butter, plain flour, 900ml (1 1/2 pints) milk
300g (10oz) mature Cheddar cheese, grated
150g (5oz) no-precook lasagne sheets
salt and black pepper

Method

1. Preheat oven to 190C / 375F / Gas 5.

2. Heat the oil in a saucepan, then add the chopped onion, sliced mushrooms and crushed garlic and cook for around 10 minutes or until nice and soft. Sprinkle in the flour and cook, stirring the mixture for 1 minute.

3. Add the tomatoes to the saucepan and season with the salt and pepper. Cover and simmer for 20 minutes.

4. To make the white sauce, melt the butter in a small saucepan, sprinkle in the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk whilst stirring. Bring the sauce to the boil whilst stirring, and wait until the sauce thickens. Simmer for 2-3 minutes.

5. Season the spinach well with salt and black pepper. Taking 1 teaspoonful at a time, shape the spinach loosely into around 22-24 balls.

6. Spoon one-third of the mushroom mixture into a large ovenproof dish and place 8 of the spinach balls on top. Cover with one-third of the white sauce and one-third of the cheese. Arrange half of the lasagne sheets on top. Repeat the layers, finishing with the cheese.

7. Bake the mushroom and spinach lasagne in the oven on the middle shelf for 35 minutes or until the pasta is tender.