BlogVeggieChestnut Mushroom, Spinach & Blue Cheese Lasagne

Chestnut Mushroom, Spinach & Blue Cheese Lasagne

Chestnut Mushroom, Spinach & Blue Cheese Lasagne

Serves 4


2x250g packs chestnut mushrooms, cleaned & sliced

3 tbsps olive oil

1 large onion, finely chopped

1 large clove garlic, crushed

2x240g packs pre washed fresh spinach

125g blue cheese, crumbled

12 sheets ready to bake lasagne

1 large jar readymade white sauce (710g)

salt & freshly ground black pepper


1.    Pre heat oven to 200 degrees c / Gas Mark 6.

2.    Heat 1 tbsp olive oil in a large pan, add half the mushrooms and fry till golden, about 5 minutes.

3.    Transfer them to kitchen paper and fry the remaining mushrooms in another tbsp of oil. Remove.

4.    Add the final tbsp olive oil to the pan and cook the onion & garlic for about 4 minutes till soft.

5.    Add the 2 packs of spinach to the pan, cover with a lid and allow it to wilt for 1 to 2 minutes.

6.    Return the mushrooms to the pan, mix everything together and season to taste with salt & pepper.

7.    Use a rectangular dish approximately 24cm x 18cm  and spread a layer of white sauce on the base.

8.    Place 3 lasagne sheets over the sauce followed by 1/3rd of the mushroom mixture, a layer of white sauce and some crumbled cheese.

9.    Add another 3 sheets of lasagne and continue layering the lasagne, finishing with the final 3 sheets of lasagne, a good covering of white sauce and a sprinkling of crumbled cheese.

10.    Bake in the oven for 35 to 40 minutes until cooked through and the topping is bubbling and golden.

11.    Serve with a side salad or garlic bread.