Spinach and Wild Mushroom Lasagne

Ingredients:

50g butter
3 garlic cloves, minced
175 mixed wild mushrooms, sliced
3 tbsp flour
550ml milk
350g spinach
1/2 tsp freshly-grated nutmeg
80g mature Cheddar cheese, grated
10 leaves of lasagne

450ml Béchamel sauce
freshly-grated nutmeg
salt and black pepper

Method:

Wash the spinach then shake dry and place in a lidded pan. Allow to sweat in what little water has adhered to the leaves for about 5 minutes over medium heat then take off the heat and set aside.

Melt the butter in a separate pan then add the garlic and cook for 1 minute over medium heat before adding the mushrooms and frying until they have softened (about 8 minutes). Add the flour and stir to combine then cook for 3 minutes before gradually adding the milk, whisking all the while. Keep cooking until the mixture has thickened then chop the spinach and add to the sauce along with the nutmeg, salt and black pepper. In the meantime prepare the Béchamel sauce (season this with nutmeg, salt and black pepper).

Whilst you're preparing the sauces cook the pasta in boiling water for about 4 minutes then plunge the leaves in a pan of cold water before draining and drying with a clean towel.

In a grain dish about 30 x 20cm place a layer of lasagne then top with 1/3 of the spinach and mushroom mixture. Repeat this twice more and finish with a layer of lasange. Pour the béchamel sauce over the top then finish by scattering the grated cheese over everything.

Place in an oven pre-heated to 180°C for about 40 minutes, or until the top is nicely browned. Serve hot with a green salad.