DiningCar

A work in progress, needs more chewing bits, and maybe double filling. Mix of http://allrecipes.co.uk/recipe/17498/spinach-and-gorgonzola-lasagne.aspx and https://www.telegraph.co.uk/foodanddrink/recipes/11474607/Mushroom-spinach-and-blue-cheese-lasagne-recipe.html

Hot bechamel sauce - either double the recipe for Vegan Bechamel or regular bechamel

50 g freshly grated Parmesan cheese

Lasagne sheets

500 g chestnut mushrooms, cleaned and sliced

175 g Gorgonzola cheese

black pepper

salt

1 pinch ground nutmeg

1 large clove of garlic, crushed

1 large onion, finely chopped

500 g fresh or frozen spinach

3 tablespoons olive oil

Preparation time	30 Minutes
Cooking time	40 Minutes
Servings	8 Portions
Course	Main course
Cuisine	Italian

Preheat oven to 180 C / Gas 4. Grease a rectangular baking dish.
Heat one tablespoon of olive oil in a large pan, add half the mushrooms and fry until golden, about five minutes. Set aside, add another tablespoon of olive oil and fry the remaining mushrooms for five minutes. Put aside.
Add the final tablespoon of olive oil to the pan and cook the onion and garlic for about four minutes, until soft.
Add the spinach to the pan, cover with a lid and allow it to wilt for one to two minutes.
Return the mushrooms to the pan, mix together and season.
Add Gorgonzola to hot bechamel sauce and stir until completely melted. Set aside.
Place a layer of lasagne sheets into the baking dish. Layer spinach/mushroom mix and white sauce on top. Repeat process until all ingredients are used up. Sprinkle with Parmesan cheese.
Cover tightly with foil and bake in preheated oven for about 30 minutes. Remove foil and bake an additional 10 minutes.
Remove from oven and allow to rest for 15 minutes before serving.

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