Mushroom, Leek and Spinach Lasagne

INGREDIENTS

• 1 onion, finely chopped
• 4 cloves garlic, minced
• 4 leeks, thinly sliced
• 400g fresh mushrooms
• Packet frozen mushrooms, thawed and drained to keep the liquid
• 300g baby spinach
• 20 sheets lasagne
• Salt and pepper
• Extra virgin olive oil
• Extra grated parmesan

MUSHROOM BECHAMEL:

• Milk
• Liquid from frozen mushrooms
• 100g grated parmesan
• 100g butter
• salt and pepper
• 1 small onion, cut in half
• 2 bayleaves

METHOD

1. Preheat the oven to 180ºC.
2. Prepare the lasagne according to instructions.
3. Heat some oil and butter in a frying pan.
4. Fry the onion, garlic, leek and mushrooms for 5-10 minutes until soft.
5. Add the spinach, cover and cook until it has wilted down.
6. Turn up the heat slightly to boil off most of the liquid.
7. Season with salt and pepper.

MAKE THE BECHAMEL:

1. Mix together the mushroom liquid and milk to make 750ml.
2. Heat this gently in a pan, adding the onion and bayleaves for 5 minutes.
3. Heat the butter in a saucepan.
4. Stir in the flour and mix well, heating gently to thicken.
5. Gradually add the liquid to the roux, stirring all the time until the sauce has thickened.
6. Season with salt and pepper. You can always add more milk if necessary to obtain a thick white sauce.
7. Turn down the heat and cook gently for another 5-10 minutes.
8. Stir in the grated parmesan.

COMPLETE THE DISH:

1. Oil the base and sides of a casserole or lasagne dish.
2. Pour half of the bechamel sauce into the vegetable mixture and mix well.
3. Place a layer of lasagne sheets on the base of the dish.
4. Spoon over half of the vegetable mixture and top with another layer of lasagne.
5. Repeat.
6. Pour over the remaining bechamel sauce, season with salt and pepper and sprinkle with grated parmesan.
7. Bake in the oven for 40-45 minutes until golden brown.