![Porcini Lasagne with Fresh Spinach](/on/demandware.static/-/Sites-LCAU-Library/default/dw024287f3/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000277_ENG.png)
Main ingredients
- Vegetables
Ingredients
Method
Ingredients
Lasagne
- 12 dried egg lasagne sheets approximately 15cm x 8cm/6 x 3 inches
- 500g/1lb 2oz fresh washed baby spinach leaves – wilted and drained
Mushroom Sauce
- 85g/3oz butter
- 1 large onion – chopped
- 4 cloves garlic – chopped
- 500g/1lb 2oz chestnut mushrooms – sliced
- 60g/2¼oz mixed dried porcini mushrooms – reconstituted in 350ml/12 fl oz boiling water
- 3 level tablespoons plain flour
- 200ml/7 fl oz dry white wine
- 350ml/12 fl oz single cream
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
Topping
- 85g/3oz grated parmesan cheese
- Fresh chopped parsley to serve
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Method
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1Oven: 190°C / 375° F / Gas Mark 5 / Fan Oven: 170°C, pre-heated.
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2To make the sauce:
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3Melt the butter in a deep frying pan over a medium heat on the hob, add the chopped onion and garlic and fry until softened.
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4Add the sliced fresh mushrooms and continue to cook for 3-4 minutes.
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5Remove 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.
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6Stir the soaked mushrooms into the frying pan.
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7Move the pan away from the heat, sprinkle over the flour and combine. Stir in the retained mushroom liquor, white wine, cream and nutmeg.
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8Return the pan to the heat and continue to cook over a low to medium heat, stirring until the sauce thickens.
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9Season to taste with salt and black pepper.
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10Add 3-4 large serving spoonfuls of sauce to the base of the Le Creuset Heritage Rectangular Dish followed by a horizontal row of 3 sheets of pasta.
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11Divide the spinach into three equal parts and the remaining sauce into 4.
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12Use 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.
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13Repeat the process two more times.
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14Add the remaining quarter of sauce on top of the final pasta layer and sprinkle over the grated parmesan cheese.
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15Bake for 35-40 minutes until brown and bubbling.
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16Serve with a dusting of freshly chopped parsley and some warm crusty bread.
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17To wilt the spinach, place in a covered bowl and microwave at 800w for 1½ minutes. Alternatively, steam for 2 minutes. Drain off the liquid and lightly season with salt and pepper.
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18To reconstitute the dried porcini mushrooms, pour over the boiling water and soak for 30 minutes.