Spring bring lovely fresh green vegetables, one of which is spinach, it always seems to be a sort of magical leaf the way it fills the pan and then a few minutes later it has reduced to damp, dark green blob in the bottom of the pan! Mushrooms do a similar thing but not quite so dramatically!
- 2 tbsp olive oil
- 180 g pack spinach leaves
- 2 cloves garlic
- 250 g chestnut mushrooms
- 400 g can chopped tomatoes
- 300 g lasagne sheets
- 600 ml milk
- 3 tbsp cornflour
- 100 g Castello Danish Blue Extra Creamy
- 100 g mature cheddar
- 1/2 tsp freshly grated nutmeg
- salt and freshly ground pepper
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Preheat the oven to 200C/400F/Gas 6. Heat 1 tbsp of olive in a large pan, add half the garlic and spinach leaves and stir fry for 1-2 minutes until the leaves have wilted. Remove from the heat, season well and set aside.
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Add the remaining oil to the pan, add the mushrooms and cook over a high heat for 6-8 minutes, stirring occasionally until the mushrooms are browned. Stir in the remaining garlic. Mix in the tin of tomatoes and heat for a few minutes. Remove from the heat and season to taste.
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Make the white sauce, take two tablespoons of the milk and mix to a paste with the cornflour. Heat the rest of the milk until just below boiling point and add to the cornflour mix, then heat stirring all the time until thick and glossy, cook for 5 minutes to cook out the starch. Season well.
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Place a layer of lasagne in the base of your dish. Top with half the mushroom mix, then add another layer of lasagne. Spoon over a third of the white sauce and sprinkle over half the blue cheese.
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5. Repeat the layers. Place a final layer of lasagne on top and spread over the remaining white sauce and top with the cheddar cheese.
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6. Place on a baking tray and bake for 40 minutes or until the lasagne is tender and top golden. Serve with a green salad.
This was a really tasty dish, I love blue cheese and the sharp bite of the Danish Blue was a great foil to the mild mushroom flavour and the deep earthy taste of the spinach.
I’m entering this for blog challenge ‘Extra Veg’ hosted this month by Shaheen at Allotment to Kitchen . Its blog challenge created by Helen at Fuss Free Flavours and Michelle of Utterly Scrummy. The theme this month is Savoury Vegetarian which fits my Spinach, Mushroom and Blue Cheese Lasagne perfectly.
I’m also entering this recipe for Four Seasons Food celebrating the vegetables of spring. FSF is run by Anneli at Delicieux and Louisa at Eat Your Veg who is hosting this month.
Thanks to Castello for the Danish Blue Extra Creamy Cheese.
I rather like those big flat mushrooms popped on a bed of cooked spinach and topped with blue cheese before being popped in the oven for 10 minutes or so. I guess this is the same combination of flavours – but made into a more substantial dish. Might just have to try it some time
Sounds like you will love this dish too, Fiona
this is odd. what happens to the second half of the spinach and garlic? I’ve only down half of it, expecting some further instructions! And the photo shows a layer of lasagne and a layer of white sauce with crumbled cheese, but the recipe says put the mushroom layer in first?? And no mention of adding the spinach and garlic?????????? I’m a little frustrated, having decided to cook this recipe. I will stick to the published cooks in future!!!!!!!!!
Hi Sally, the spinach and garlic are clearly stated in step 1. Also just under the photo in Step 5 it says to repeat the layers. I hope this helps you with the recipe.
Does indeed look very tasty will have to try this recipe out on my vegitarian. 🙂
It will feed the whole family, Tracey, even young men with hollow legs
Oh gosh this looks and sounds gorgeous! I'd love a great big helping of this please 🙂
Coming right up!
Oooh, this looks fab with all that dripping cheesy sauce. It's a long time since I made a veg version of lasagne. I'm definitely trying this later. It'll be a fab change from a ragout. GG
I know, I love the oozing over the side. Just be sure to put the dish on a baling sheet, or you will be cleaning the bottom of the oven!
That looks divine Janice and has some of my favourite flavours in it. I really must try this. I really love how it looks like it is trying to ooze over the side in the last shot like some strange sea creature.
Hee hee, yes indeed makes for great photo!
I looked at your pic and felt that internal sigh of comfort, taste and satisfaction. I like the simple, light yet irresistible combination of ingredients. X
Janice, you have a working oven again – hooray!!! Homemade lasagne is one of my favourites and with all of those mushrooms and spinach and blue cheese, yours sounds really good.
I am yet to find a version of this I adore – yours looks perfect, I love the crispy cheesy topping, the crispy bits are the best bits!
I love your description of the spinach- I feel exactly the same every time I cook some, it feels like magic in the pan!
I love lasagnes and it is nice to see a really novel idea for a vegetarian version. I am not a huge blue cheese fan but can sub that, do love spinach and mushrooms too. mmm
Glad to see that other people add nutmeg to lasagne too. Makes it so much more flavoursome.
What a LOVELY recipe Janice and one that my veggie parents would love! Karen
this honestly looks so gorgeous!.. I know I was a little drunk when I commented on facebook but it is stunning and I want some now for breakfast please x
Thanks Dom. Hee hee , I couldn't resist poking a little fun at you as you had clearly stated your drunken state just before telling me my lasagne was gorgeous! Glad you like the look of it, something for the Viking?
Lush Janice and I don't even like blue cheese!
Oh wow, blue cheese in lasagne! Why have I never thought of this!? What a super idea 🙂
Yes please Janice! So sorry it's taken me an age to get around to commenting but this sounds utterly delicious. And right up my street, I do love a veggie lasagne, especially one with blue cheese. Thanks so much for linking up to the Four Seasons Food challenge.