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Vegetable Lasagne

More than 20 years ago a wonderful cooking writer Nigel Slater wrote books that made you want to eat – he was a real lick –the-spoon type of cook. This is a miracle for the veggies, for your family and frankly for your gourmet friends – for 6:


  • 2lbs of fresh spinach.
  • 11/2 lbs portabella mushrooms.
  • Olive oil.
  • 4 or 5 medium onions roughly chopped.
  • 3 cloves elephant garlic.
  • Handful of chopped fresh sage and/ or rosemary or thyme.
  • 4 bay leaves.
  • 2 tablespoons tomato paste.
  • 24 oz tin chopped tomatoes.
  • I chicken stock cube.

2 pints Béchamel sauce. Soften a chopped onion, garlic clove, salt and pepper in olive oil and butter. Add two heaped tablespoons of flour, cook till browning and then stir in 11/2 pints milk and a cup of thick cream. Add a generous teaspoon of nutmeg, a pinch of ground cloves and cook for 5 minutes till thick. Reserve to cool.

1 lb dried lasagne (c20 rectangles)1 cup grated parmesan plus gruyere to taste.


  1. Wash the spinach and chop.
  2. Wash and slice the mushrooms without peeling – this is a rustic dish.
  3. Cook chopped onions in olive oil till soft, add the chopped garlic and herbs.
  4. Add the mushrooms, tomato paste, chopped tomatoes, salt and black pepper and cook for c 20 minutes till a thick sludge. Reserve to cool.
  5. Steam the wet spinach in a closed sauce pan till wilted. Cool, wring out as much water as possible and reserve.
  6. Make the béchamel sauce as above.
  7. Assemble the lasagne in a large oven dish starting with 1/3 of the béchamel, then a layer of dry lasagne pasta sheets broken to fit the dish well. Follow with a layer of mushroom sauce, then the spinach, a second layer of béchamel, lasagne and a mushroom and then spinach layer before ending with the remaining béchamel sauce. Scatter grated parmesan on the top.
  8. Bake in a 375 oven until bubbling – c 30 minutes.