Wild Mushroom and Spinach Lasagna
Category / Main Dish
Layers of creamy mushrooms, wilted iron-rich spinach and oozy mozzarella - this lasagna is a showstopper that will bring the whole family together to tuck in.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Preheat the oven to 350°F.
- Melt half the butter with 1 tbsp oil in a large frying pan over medium heat and fry the red onion for 8 minutes until lightly golden and beginning to caramelize. Remove to a plate and melt the remaining butter. Add the mushrooms and fry for another 6-8 minutes until softened and golden in place. Return the red onions to the pan and pour in the Amy’s Organic Cream of Mushroom Soup to reheat. Remove from the heat.
- In another pan, heat remaining oil in a medium pot and fry the garlic for 2 minutes until lightly golden. Add the washed spinach and cook until just wilted then remove from the heat. Season and grate in the fresh nutmeg.
- Mix the ricotta with the vegetable stock and half of the grated Parmesan. Season well to taste.
- Now time to assemble the lasagna. Start with a layer of mushroom sauce, then the spinach followed by the lasagna sheets. Top with the ricotta sauce and torn mozzarella. Repeat this 2 more times, finishing with the lasagna sheets and cheese sauce. Top with remaining grated Parmesan and sage leaves. Drizzle over some olive oil, cover with a double layer of tin foil and bake for 30 minutes before removing the foil for another 15 minutes to allow it to go golden and crisp on top.
- Leave to stand for 10 minutes before serving with some dressed wild arugula