Porcini Lasagne with Fresh Spinach

SERVES
4-6 4-6
Porcini Lasagne with Fresh Spinach
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

Lasagne
  • 12 dried egg lasagne sheets approximately 15cm x 8cm/6 x 3 inches
  • 500g/1lb 2oz fresh washed baby spinach leaves – wilted and drained
Mushroom Sauce
  • 85g/3oz butter
  • 1 large onion – chopped
  • 4 cloves garlic – chopped
  • 500g/1lb 2oz chestnut mushrooms – sliced
  • 60g/2¼oz mixed dried porcini mushrooms – reconstituted in 350ml/12 fl oz boiling water
  • 3 level tablespoons plain flour
  • 200ml/7 fl oz dry white wine
  • 350ml/12 fl oz single cream
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Topping
  • 85g/3oz grated parmesan cheese
  • Fresh chopped parsley to serve

  • Method

  • 1
    Oven: 190°C / 375° F / Gas Mark 5 / Fan Oven: 170°C, pre-heated.
  • 2
    To make the sauce:
  • 3
    Melt the butter in a deep frying pan over a medium heat on the hob, add the chopped onion and garlic and fry until softened.
  • 4
    Add the sliced fresh mushrooms and continue to cook for 3-4 minutes.
  • 5
    Remove the soaked porcini mushrooms from the liquid with a slotted spoon. Pass the liquor through a fine strainer to remove any grit, retaining the liquor for later.
  • 6
    Stir the soaked mushrooms into the frying pan.
  • 7
    Move the pan away from the heat, sprinkle over the flour and combine. Stir in the retained mushroom liquor, white wine, cream and nutmeg.
  • 8
    Return the pan to the heat and continue to cook over a low to medium heat, stirring until the sauce thickens.
  • 9
    Season to taste with salt and black pepper.
  • 10
    Add 3-4 large serving spoonfuls of sauce to the base of the Le Creuset Heritage Rectangular Dish followed by a horizontal row of 3 sheets of pasta.
  • 11
    Divide the spinach into three equal parts and the remaining sauce into 4.
  • 12
    Use one-third of the spinach to make a layer on top of the pasta sheets. Top with a quarter of the sauce and finish with a layer of 3 pasta sheets.
  • 13
    Repeat the process two more times.
  • 14
    Add the remaining quarter of sauce on top of the final pasta layer and sprinkle over the grated parmesan cheese.
  • 15
    Bake for 35-40 minutes until brown and bubbling.
  • 16
    Serve with a dusting of freshly chopped parsley and some warm crusty bread.
  • 17
    To wilt the spinach, place in a covered bowl and microwave at 800w for 1½ minutes. Alternatively, steam for 2 minutes. Drain off the liquid and lightly season with salt and pepper.
  • 18
    To reconstitute the dried porcini mushrooms, pour over the boiling water and soak for 30 minutes.