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.
- Wash the spinach and chop.
- Wash and slice the mushrooms without peeling – this is a rustic dish.
- Cook chopped onions in olive oil till soft, add the chopped garlic and herbs.
- Add the mushrooms, tomato paste, chopped tomatoes, salt and black pepper and cook for c 20 minutes till a thick sludge. Reserve to cool.
- Steam the wet spinach in a closed sauce pan till wilted. Cool, wring out as much water as possible and reserve.
- Make the béchamel sauce as above.
- 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.
- Bake in a 375 oven until bubbling – c 30 minutes.