Chestnut Mushroom, Spinach and Blue Cheese Lasagne

Chestnut Mushroom, Spinach and Blue Cheese Lasagne

Ingredients

  • 500g chestnut mushrooms, finely sliced
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 500g fresh spinach
  • 125g blue cheese, crumbled
  • 12 lasagne sheets
  • 1 large jar readymade white sauce (710g)
  • Salt & freshly ground black pepper

Method

  1. Pre heat oven to 200c.
  2. Gently fry the mushrooms in olive oil for 5 minutes until golden. Remove from the pan and set aside. 
  3. Add more olive oil and cook the onion and garlic for about 4 minutes until soft.
  4. Add the spinach to the pan, cover with a lid and allow it to wilt for 1 to 2 minutes. Return the mushrooms to the pan, mix everything together and season to taste with salt & pepper.
  5. Use a rectangular dish approximately 24cm x 18cm  and spread a layer of white sauce on the base. Place 3 lasagne sheets over the sauce followed by 1/3rd of the mushroom mixture, a layer of white sauce and some crumbled cheese. Add another 3 sheets of lasagne and continue layering the lasagne, finishing with the final 3 sheets of lasagne, a good covering of white sauce and a sprinkling of crumbled cheese.
  6. Bake in the oven for 35 to 40 minutes until cooked through and the topping is bubbling and golden. Serve with a side salad or garlic bread.

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