Mushroom & Spinach Lasagne
Ingredients
Filling
- 600g chestnut mushrooms, chopped
- 2 tbsp olive oil
- 2 cloves garlic, grated
- 500g baby spinach
- 2 tbsp parsley, chopped
- 1 vegetable stock cube
- Salt and pepper
Béchamel
- 6 tbsp butter
- 6 tbsp plain flour
- 3 cups semi-skimmed milk
- 3 tsp Dijon mustard
Other
- 16 lasagne sheets
- 300g mozzarella (drained weight), cubed
Preparation
Wilt and chop the spinach by placing it in a colander and pouring boiling water over it. Let it cool and squeeze out all the water. Then chop it.
Heat olive oil in a large pan and cook the mushrooms for about ten minutes.
Add the stock cube and dissolve it in the mushroom juices.
Add the garlic, spinach, and parsley to the pan. Mix well and cook for a few more minutes until most of the water has evaporated. Season well, remove from heat, and set aside.
Prepare the béchamel sauce. In a large pan, melt the butter and add the flour. Cook together for a few minutes until well combined. Gradually add the milk, whisking continually to break up any lumps. Once all the milk has been added, stir in the mustard and season. Cook for a couple more minutes.
Preheat the oven to 180°C.
Assemble the lasagne by layering: vegetable filling, drizzle of béchamel, and sprinkle of mozzarella. Repeat the process, reserving most of the béchamel and mozzarella for the top layer. Cover with lasagne sheets and repeat until desired number of layers is achieved, depending on the size of your dish.
Finish with a layer of lasagne sheets, then spread the remaining béchamel and sprinkle the remaining mozzarella on top.
Bake for 45 minutes or until the top is golden brown.