Monday, 22 June 2015

Mushroom Lasagna

As I have mentioned, on numerous occasions that I just love pasta - actually I think I was waffling about it only last week! - well at least I'm consistent .....

Well, anyway, one of my favourite pasta dishes is lasagna and I often make it the day after I cook up a big batch of spaghetti bolognese sauce. It really is very good with this sauce - especially the day after when all the rich flavours have been allowed to develop. And I have been known to make a rather good lasagna with smoked salmon.

So last week I decided to make some simple individual lasagna but - and here's the twist - I decided to make them with no meat! shock, horror....... don't tell Andrew!

I had some leeks in cheese sauce left over from the previous nights meal and wanted to use them up somehow. So with a few mushrooms and some other bits from the fridge, a rather good vegetarian lasagna was invented.

Recipe - serves 2

2 large sheets of fresh pasta
a really big handful of mushrooms approx 150-200g
half pint of cheese sauce
2 small leeks - shredded and cooked until soft in a little butter
100g ricotta
good handful of baby spinach leaves
fresh thyme leaves
1 teaspoon chilli flakes
A little pinch nutmeg
grated cheddar
salt & pepper

Preheat oven 180C/ gas 6

Before you actually assemble the lasagna you need to prepare the three individual elements for the fillings.

First deal with the mushrooms. Slice them up and pop them in a pan with about a tablespoon olive oil and a little knob of butter.

Let them soften a bit and then add about 2 teaspoons fresh thyme, the chilli flakes, salt & pepper - continue to cook until the mushrooms are cooked right through.

Next prepare your ricotta. Slice the spinach leaves into ribbons, mix together with the ricotta and add a little salt and pepper along with a few gratings of nutmeg.

And finally prepare your cheese leeks. Make up a batch of cheese sauce and then fold your leeks into it making sure all is combined really well.

Now you can actually start to assemble it all.

Grab a couple of individual dished and spoon a little cheese and leek sauce into the bottom. Lay on some mushrooms and some ricotta.

Next your need to cut, or snap, your fresh lasagna sheets into thirds.

Lay a third of your sheet over the ricotta and then carry on layering up.

Use up all your ricotta before you place on your final sheet but keep back some cheese sauce and mushrooms.

After you have placed on your last sheet of lasagna smooth on some cheese and leek sauce, sprinkle with some grated cheddar cheese and then place on a few mushrooms.

Pop in the oven and cook for approximately 30 -35 minutes until golden brown and the pasta has cooked through.

Serve with a green salad and maybe some garlic bread.

Have a good start to your week
Love Lizx

 Mushroom Lasagna