Spinach and Mushroom Lasagne

Ingredients:

• 1 packet 350g of Lasagne Sheets

For the filling:

• Oil for frying
• 300g of sliced Mushrooms
• 2 cloves of Garlic sliced
• 450-550g of Spinach washed
• 250g of white cheddar grated
• ½ tsp of grated Nutmeg
• Bunch of fresh torn Basil
• Salt & Pepper
• 40 g Parmesan cheese

Béchamel Sauce

• 100g of Butter
• 100g of Plain flour
• 1000ml of milk
• 1 Bay leaf
• Salt & Pepper
• Parmesan Cheese loadssss

Method:

Preheat oven to 180

1. Heat some oil in a pan, add the mushrooms & garlic and fry over a low heat for 4-6 mins
2. Add in the Spinach, nutmeg, Salt and Pepper stir to combine
3. Grate in the cheese & Basil cook for 2 mins, turn off the heat and leave it to the side
4. Start béchamel, melt the butter in a pan( low to medium heat), pour in flour and whisk – need to cook out the floury taste
5. Whisk in the milk until smooth throw in the Bay leaf simmer for a minute, then turn off the heat
6. If there is a lot of water in the Spinach drain it off then add 1 ladle of the Béchamel to the spinach
7. Add some parmesan to the Béchamel
8. Now you begin the process of putting it together
9. Pasta, sauce, filling x3
10. Pasta on the top followed by the rest of the Bechamel, loads of cheese & black pepper
11. In the oven 180 degrees 30 mins