There is something special (and slightly 70's!) about the combination of mushrooms and blue cheese. I don't know what it is, but if I go out to eat and see a dish that contains mushrooms and blue cheese, I am instantly drawn to it and feel obliged to order it; I think it must be something to do with the way that the creamy blue cheese melts and coats the golden, earthy mushrooms, it really is a flavour combination to die for. This indulgent lasagne makes a perfect vegetarian main course and is lovely paired with a simple green salad or some roasted vine tomatoes. It's not one for making if you are in a hurry, it's a dish for when you have a bit of time to spare and can enjoy spending it in the kitchen with some good music and a cheeky glass of wine.
Serves 4-6
Ingredients
3 tbsp olive oil
3 tbsp butter 600g mixed mushrooms (I used 250g chestnut, 200g mini portobello and 150g woodland mushrooms, but you can use whatever you fancy) 1 large onion, finely chopped 3 large cloves of garlic, crushed 500g spinach
Bechamel sauce
75g butter
75g plain flour
Whole nutmeg (or 1/2 tsp grated nutmeg)
1.5 pints of whole milk
Sea salt and black pepper
12-15 egg lasagne sheets
200g creamy blue cheese (Cashel Blue or Shepherds purse work well), crumbled
30g parmesan, finely grated
Directions
Preheat the oven to 180C.
Heat one tablespoon of olive oil and 1tbsp butter in a large pan, add half of the mushrooms and fry for 5 minutes, until golden brown.
Transfer the mushrooms to kitchen paper to absorb any excess liquid.
Add another tablespoon of oil and another tbsp of butter to the pan and fry the remaining mushrooms, again, transfer them to kitchen paper after five minutes.
Add the final tablespoon of olive oil and butter to the pan and cook the onion for 4 minutes and then add the garlic and cook for a further 2 minutes, until soft.
Add the spinach to the pan, cover with a lid and allow it to wilt for one to two minutes.
Return the mushrooms to the pan, mix together and season well.
Bechamel sauce
Melt the butter in a medium heavy, based pan.
Add the flour and cook over a medium heat, whisking continuously, for a further minute, to allow the flour to cook out (if you don't do this the sauce will taste 'chalky' - which is not good!).
Gradually add the milk, whisking continuously, until all of the milk has been added.
Grate in a little fresh nutmeg and season well with salt and pepper.
Continue to whisk until the mixture starts to bubble and thicken, and then remove from the heat.
Use a square or rectangular dish, about 25 by 20cm, and spread a thin layer of béchamel sauce on the base.
Place a layer of lasagne sheets on the sauce followed by half of the mushroom mixture, another thin layer of white sauce and half of the crumbled blue cheese.
Add another layer of lasagne sheets and the other half of the mushrooms, another thin layer of white sauce and the rest of the crumbled blue cheese.
Finish with a final layer of lasagne sheets, a good covering of béchamel sauce and a sprinkling of parmesan cheese.
Bake for 35 to 40 minutes until it is cooked through and the topping is bubbling and golden.
Leave to stand for 5-10 minutes before serving.
Serve with some roasted vine tomatoes or a fresh green salad.
Totally delicious x