Spinach, Mushroom and Onion Lasagne

Updated at: Thu, 17 Aug 2023 07:02:21 GMT

Step 1

Preheat the oven to 180°C/160°C fan or gas mark 4.

Step 2

Wash the spinach and oregano if using fresh. Wipe the mushrooms with a clean damp cloth.

Step 3

Peel and finely chop the onion. Peel and crush the garlic clove. Finely slice the mushrooms and finely chop the oregano if using fresh.

Step 4

Heat the oil in one of the saucepans and add the crushed garlic, chopped onion and sliced mushrooms. Cook for 5 minutes, stirring continuously.

Step 5

Add the chopped tomatoes, black pepper to taste (if using) and herbs. Cook for 15 minutes. Stir regularly.

Step 6

Whilst the tomato and mushroom sauce is cooking, make the cheese sauce. Grate the cheese. Place the flour into the second saucepan and stir in a little milk (about 1 x 15ml spoon) until you have a smooth paste. Pour in the rest of the milk and stir well.

Step 7

Place the saucepan onto the hob on a high heat, stirring the sauce all the time. It will start to thicken, so keep stirring to avoid lumps. When you have a thick, smooth white sauce, take off the heat and stir in the grated cheese until it melts.

Step 8

When the tomato and mushroom sauce and the cheese sauce are both ready, you can layer the lasagne into the ovenproof dish. First, put a thin layer of tomato and mushroom sauce in the bottom, then a layer of spinach (about a handful), then a layer of lasagne sheets and repeat. Finish with a sheet of lasagne and top with the cheese sauce.

Step 9

Bake in the oven for 45 minutes until the cheese sauce has started to brown. Check the pasta is cooked by inserting a knife into the lasagne, if it slides in easily, it’s ready.

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