FRYING PAN MUSHROOM & SPINACH LASAGNE

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put a saucepan of salted water on to boil. Heat 1 tablespoon of olive oil in a medium sized frying pan. Fry the mushrooms with a pinch of salt over a high heat for 4-5 minutes until softened and starting to colour. Remove from the pan and keep to one side.

Step 2

Add another tablespoon of oil to the pan and return it to the heat. Add the onion, carrot and celery. Cook gently with a pinch of salt, covered, for 8-10 minutes until soft but not coloured. Stir occasionally.

Step 3

Next, add the garlic, passata and bay to the frying pan. Half fill the empty passata jar or tin with water (150ml approx.)and add that too. Season well, bring up to a simmer and cook for a further 10 minutes until the sauce is rich and thick.

Step 4

Meanwhile, break each sheet of lasagne into 3 roughly equal-sized pieces. Cook them in the boiling water for 10-12 mins, until just tender. Stir regularly to stop them sticking together. Once done, drain and toss in a little olive oil to prevent them sticking.

Step 5

Turn your grill to high to preheat.

Step 6

When the sauce is ready, remove the bay leaf and stir in the pesto and spinach until wilted. Taste and adjust the seasoning to your liking. Roughly mix in the mushrooms and lasagne. Tear the mozzarella over the top, followed by a generous grating of Parmesan. Grill for 5 mins, until the cheese is bubbling, melted and golden. Serve on the table to be shared from the pan.

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