Mushroom and blue cheese lasagne recipe
PUBLISHED: 14:55 04 December 2014
This mushroom and blue cheese lasagne takes half the time but tastes just as good
Ingredients (Serves 4 - 6)
• 200g young spinach
• 35g butter
• 2 leeks, halved and sliced
• 1 tbsp fresh thyme leaves
• 3 garlic cloves, crushed
• 450g mixed mushrooms, sliced
• 400ml double cream
• 200g Nanny Williams Blue, cubed
• 350g dried lasagne sheets
• 1 mozzarella ball, thinly sliced
• 2 tbsp parmesan, finely grated
1 Heat a sauté pan while you wash the spinach, then pack it into the pan and put on the lid. Give it a stir after 1 minute, then recover and cook for 1 more minute or until the spinach has wilted. Tip the spinach into a sieve and squeeze out the excess moisture, then wipe out the pan with kitchen paper.
2 Heat the butter in the pan, then fry the leeks over a gentle heat for 10 minutes. Turn the heat up and add the garlic, thyme and mushrooms. Fry for a further 10 minutes or until any liquid that comes out evaporates.
3 Add 300ml of the cream and heat until it starts to bubble, then stir in the spinach. Take the pan off the heat and stir in the cheese until it melts. Taste the sauce and add salt and black pepper.
4 I like to par-cook the pasta sheets for 4 minutes in boiling water, as it’s easier to layer them up in the dish when they’re floppy, but you can skip this stage. Layer up the lasagne sheets with the filling, finishing with a layer of pasta. Drizzle the remaining 100ml of cream over the top, then add the mozzarella and parmesan.
5 Preheat the oven to 180c / gas 4. Bake the lasagne for 20 – 25 minutes or until a knife will slide easily into the centre and the topping is golden brown.
Find it in Hampshire
• Mixed mushrooms - Natural Wight Mushrooms, Isle of Wight, 07962 449187; themushroomfarmer.co.uk
• Nanny Williams Blue - Loosehanger Cheeses, New Forest, 01725 514791; cheeseproducer.com
• Double cream - Blackburn & Haynes, Bordon, 01428 712155