Serves 4
2tbsp olive oil
2 cloves garlic, peeled and chopped
180g spinach leaves
salt and pepper
250g chestnut mushrooms, sliced
400g can chopped tomatoes with basil
400ml half fat creme fraiche
1/2tsp freshly grated nutmeg
300g fresh lasagne sheets
100g mature Cheddar cheese, grated
green salad, to serve
Preheat the oven to 200, gas mark 6. Heat 1tbsp of oil, add 1/2 the garlic and the spinach leaves and stir fry for 1-2 mins until the leaves have wilted. Remove from the heat, season well and set aside.
Fry the mushrooms in the rest of the oil for 6-8 mins, stirring occasionally until nicely browned. Stir in the remaining chopped garlic and sizzle for 30 secs. Stir in the tomatoes, bring to the boil and simmer over high heat for 2 mins or until reduced.
Remove from the heat and season to taste. Season the creme fraiche with the nutmeg, salt and pepper, then mix well. Lightly oil an ovenproof dish.
Place a layer of lasagne over the base. Top with 1/2 the mushroom mix, then more lasagne. Spoon 1/3 of the creme fraiche over, scatter over 1/2 the spinach and 1/3 of the cheese.
Repeat these layers once more. Now place a final layer of lasagne on top, spread over the remaining creme fraiche and cheese. Bake for 25-30 mins or until tender and golden.
Leave to stand for 5 mins before serving with a green salad.
2tbsp olive oil
2 cloves garlic, peeled and chopped
180g spinach leaves
salt and pepper
250g chestnut mushrooms, sliced
400g can chopped tomatoes with basil
400ml half fat creme fraiche
1/2tsp freshly grated nutmeg
300g fresh lasagne sheets
100g mature Cheddar cheese, grated
green salad, to serve
Preheat the oven to 200, gas mark 6. Heat 1tbsp of oil, add 1/2 the garlic and the spinach leaves and stir fry for 1-2 mins until the leaves have wilted. Remove from the heat, season well and set aside.
Fry the mushrooms in the rest of the oil for 6-8 mins, stirring occasionally until nicely browned. Stir in the remaining chopped garlic and sizzle for 30 secs. Stir in the tomatoes, bring to the boil and simmer over high heat for 2 mins or until reduced.
Remove from the heat and season to taste. Season the creme fraiche with the nutmeg, salt and pepper, then mix well. Lightly oil an ovenproof dish.
Place a layer of lasagne over the base. Top with 1/2 the mushroom mix, then more lasagne. Spoon 1/3 of the creme fraiche over, scatter over 1/2 the spinach and 1/3 of the cheese.
Repeat these layers once more. Now place a final layer of lasagne on top, spread over the remaining creme fraiche and cheese. Bake for 25-30 mins or until tender and golden.
Leave to stand for 5 mins before serving with a green salad.
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