Porcini Lasagne with Fresh Spinach
- 12 dried egg lasagne sheets approximately 15cm x 8cm
- 500g fresh washed baby spinach leaves – wilted and drained
- 85g butter
- 1 large onion – chopped
- 4 cloves garlic – chopped
- 500g chestnut mushrooms – sliced
- 60g mixed dried porcini mushrooms – reconstituted in 350ml boiling water
- 3 level tablespoons plain flour
- 200ml white wine
- 350ml single cream
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 85g grated parmesan cheese
- Fresh chopped parsley to serve
Preheat the oven to 190°C.
To make the sauce:
Melt the butter in a deep frying pan over a medium heat on the hob, add the chopped onion and garlic and fry until softened.
Add the sliced fresh mushrooms and continue to cook for 3-4 minutes.
Remove the soaked porcini mushrooms from the liquid with a slotted spoon. Pass the liquor through a fine strainer to remove any grit, retaining the liquor for later.
Stir the soaked mushrooms into the frying pan.
Move the pan away from the heat, sprinkle over the flour and combine. Stir in the retained mushroom liquor, white wine, cream and nutmeg.
Return the pan to the heat and continue to cook over a low to medium heat, stirring until the sauce thickens.
Season to taste with salt and black pepper.
To make the lasagne:
Add 3-4 large serving spoonfuls of sauce to the base of the dish followed by a horizontal row of 3 sheets of pasta.
Divide the spinach into 3 equal parts and the remaining sauce into 4.
Use one third of the spinach to make a layer on top of the pasta sheets. Top with a quarter of the sauce and finish with a layer of 3 pasta sheets. Repeat process 2 more times.
Add the remaining quarter of sauce on top of the final pasta layer and sprinkle over the grated parmesan cheese.
Bake for 35-40 minutes until brown and bubbling.
Serve with a dusting of freshly chopped parsley and some warm crusty bread.