Spicy Mushroom Lasagne

Usually making lasagne can be such a faff, what with making a tomato sauce and then a white sauce to put on top, but this beautifully rich and creamy lasagne has 1 sauce, 5 layers and a crispy, bubbly cheese topping that is perfect for any dinner.

If you like mushrooms and vegetarian then this is definitely one to try, however, I have to admit that this is not dairy-free. It all started when I found a pot of double cream in our fridge.... (We rarely use this in our kitchen, let alone buy it, so it felt like it was my birthday all over again when I found it) Also being heavy handed, I was not shy to use the cream and you shouldn’t be either!

It all starts with the some sliced garlic sizzling in some olive oil. Once this had turned golden brown I added around 3 packs of white mushrooms (washed and whizzed up in a food processor until it was fine, but you can chop these up by hand depending on the texture you want).

This mixture was fried off for around 5 minutes and I then added some garlic powder, fresh chilli’s (completely optional), salt and pepper to taste and some dried oregano.

I wanted the mushrooms to release

some water, so I helped this along by adding around a mug of hot water to create the sauce. Once this came to a boil, I added a whole bag of spinach and a mixture of some flour and water to create a thick creamy sauce.

Then I reached for the cream… and poured this in generously. You could also opt for creamed cheese if you don’t have any double cream or perhaps some crème fraiche for a lighter option, but then you would honestly be missing out on all the fun.

After assembling the lasagne, I left some sauce in the pan and added half a can of chopped tomatoes for the topping.

Then I sprinkled over some cheddar (again, generously. I had no shame at this point) and baked this on a low heat for around 40 mins until it was sizzling, golden brown and the lasagne sheets were completely cooked through.

Out of the whole recipe, this next step was the most challenging.

Once the lasagne was cooked, take it out of the oven and leave it to sit for around 10 minutes which felt like a lifetime, but I personally think that it improves the texture of the lasagne and cutting into it is a little easier.

Ingredients:

• Mushrooms (Chopped or minced in the food processor)

• Spinach

• Garlic

• Salt and Pepper to Taste

• Garlic Powder

• Fresh Chilli’s (Optional)

• Dried Oregano

• Flour and Water slurry to thicken

• Double Cream ;)

• Cheese for the topping ;)

• Half a can of chopped tomatoes for the topping

Notes:

• This lasagne can be frozen but the chances are there might not be any left to freeze

• Suitable for vegetarians

• Any type of mushrooms can be used

• Alternative to double cream - Crème fraîche or Cream Cheese

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