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Leek, mushroom and spinach lasagne
This pasta dish has been created by our team of culinary experts, influenced by the Italian style of cooking and flavours.
View the recipe card here
This pasta dish has been created by our team of culinary experts, influenced by the Italian style of cooking and flavours.
Serves 4.
250g lasagne pasta
40g Italian hard cheese, grated
50g mozzarella, torn
20g spinach, frozen
150g flat mushrooms, sliced
2 garlic cloves, sliced
40g onion, finely diced
40g leeks, chopped
80g basil pesto
300ml whole milk
20g unsalted butter
20g plain flour
1 tsp yellow mustard
150ml double cream
Pinch of sea salt
Pinch of cracked black pepper
30ml oive oil
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 677Kcal/2830kJ
Heat the olive oil and fry the leeks, mushrooms and garlic till soft and caramelised. Season.
Grate the Italian hard cheese, drain the mozzarella. Defrost the frozen spinach and squeeze out the water.
Make the bechamel by melting the butter and adding the flour and mixing well. Slowly add the milk forming a roux and bring to a gentle simmer and cook out for 10 minutes.
Add the mustard, cream, leeks, mushrooms, salt and pepper and spinach and mix in well.
To construct the lasagne, lightly oil a tray then arrange 1/3 of the leek and mushroom mix, followed by 1/4 of the white sauce and then a drizzle of pesto, cover with a layer of pasta. Dotwo more layers like this then top with the remaining white sauce, the mozzarella and grated parmesan.
Bake at 180 degrees for 40 minutes until golden. Drizzle with the remaining pesto and cut the lasagne into portions.