Spinach & mushroom lasagne

Looks great! I’d love a recipe to try if you are willing to share!

**Recipe:**

A great recipe that can be made in advance for meal prep, it can be frozen and the prep of individual parts i.e. the filling can be customised, I switch up the veggies often with whatever is in the freezer or in season!

**The Filling:**

Dice up some Mushrooms and Sauté on a non-stick pan, add oil if necessary but let the mushrooms release their water. Once caramelised add baby spinach in batches until wilted. Once wilted down season with Salt. You will be left with a fair amount of water, drain out what necessary then make a circle in the middle of the pan add some oil (I used rapeseed) and add 8-10 crushed garlic cloves. Sautee until fragrant and mix into the Spinach/Mushroom filling. Set aside.

**Tomato Sauce:**

Add a decent glug of high-quality olive oil to a non-stick pan, Dice up two medium onions and sauté until translucent. Add 10-12 gloves of fresh minced garlic and stir until fragrant (1 min) add a hefty handful of bail leaves with stem on. Mix in some red pepper flakes and Sauté for 30 seconds. Then add 2 tins of crushed tomato (I used my local store brand, nothing fancy) Mix together to incorporated. Season to taste with salt/pepper and I added 2 large tablespoon Italian seasonings, but Oregano would work fine. Add in a pint/pint and a half of water and mix to combine, then leave to simmer for 30-45 min until sauce reduces to desired consistency. Set aside to cool

**Cheese Sauce:**

Make a roux, belt down a ¼ slab of butter, and 3 table-spoons of flour. Cook the flour until the raw taste is out (1-2 min) on low/med heat and you have formed a paste. Slowly pour in Milk (I used semi-skimmed) The mixture will seize up, keep slowly adding in milk and whisking constantly until a bechamel sauce forms. Then you will need 300grams of grated Red Leicester Cheese and 300g of grated cheddar cheese, these work best for me, and red Leicester gives a nice colour. In small handfuls whisk in the cheese, do this in batches so the cheese mixes into the bechamel sauce in stages and becomes rich and thick. Mine got a little to think so I added ¼ cup of heavy cream. Set side (I actually made this the day before and reheated again so it was more mouldable)

**Pasta:**

I used dry pasta, De Cecco Lasagna All’uovo N.112 to be specific, but any decent brand lasagne will do. Get a pot boiling add salt, drop in 2-4 lasagne sheets at a time, cook for 2-3 minutes until soft. Lay out on a board to rest, maybe use olive oil so the sheets don’t stick together but this should not happen unless you overcooked the pasta. All together I used 9 sheets.

**Layering:**

Use a wide baking dish, I don’t know the dimensions of mine but it got me 3 layers of lasagne and the picture you see is 1 portion, I got 12 portions total.

Start with Tomato Sauce, then Filling, then Cheese Sauce, then Pasta x 2

The final layer will end in cheese sauce and have grated cheddar/res Leicester on top (up to you how much, I used about 50g shredded of each)

**Cooking & Serving:**

Take in a 350/400f oven for 25—30 minutes or until the top browns. Once your desired colour is achieved then turn oven off and leave lasagne in the oven. I left it for 18 hours overnight. You technically can eat into it but I wanted to portion it out and freeze for my wifes lunches so the overnight rest helps everything thicken back up and easily cut (as you can see in that awesome cross section!)

Once cooled, cut into even slices and you can reheat in the microwave or back in the oven.

Oh yum. That looks so good.

Love a lasagne.

I put olives and peppers in mine, as well! So soooo good 😊

This looks so good! I couldn’t see myself making this often because I doubt it’s simple to make but it’s very impressive and delicious looking 🙂