Project Food Blog

Wild Mushroom and Spinach Lasagne


A big slosh of olive oil
750g  to 1kg spinach leaves
3 large cloves garlic, chopped
800 g Wild Mushrooms, such as Ceps, Porcini, Oyster, Morels,  roughly chopped
800g fresh lasagne sheets
800ml tubs half-fat crème fraiche, or double cream, or a mixture
400g Goats cheese, reserve a small amount for the top of the dish.
1 tsp freshly grated nutmeg
Lots of salt and freshly ground black pepper

Preheat the oven to 200°C (fan 180°C /gas mark 6).

Heat the oil in a large frying pan, flash fry the chopped garlic. Remove from heat and add spinach. When wilted, set aside.

Season the cream and/ or crème fraiche with the nutmeg, salt and ground black pepper, then mix well.

Lightly oil a large oven proof dish.

Place a layer of lasagne over the base.

Place a layer of wild mushrooms over the top.  Put a layer of spinach on top, then the cream mix. Then place a layer of lasagne sheets over the top.  Crumble over some of the Goats cheese.

Continue until you have used all the ingredients.

Place on a baking tray, then bake for 25-30 mins or until the lasagne is tender and the top golden. Leave to stand for 5 mins before serving in wedges with a nice green salad.

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