Spinach & Mushroom Lasagna

Good morning here we are on a bright and sunny bank holiday here in the UK and how better to start the day but by writing a blog post before the rest of the house wakes and demands on your time are no longer your own. Thank you to those of you who visited and commented on my last post for the Sun-dried tomato focaccia, it sounds like there are a few of you who are going to give it ago and some who will be taking on a picnic this weekend. If you were one of those please share your photo's its always nice to see that sharing as party of a community really does work.I thought I'd use my peace & quiet to share with you the lasagna recipe that went with the focaccia. I'm sure to most making pasta from scratch would seem a real faff but actually it doesn't take long to make and after 30 minutes rest time is good to go. 

For the pasta you will need

350g/12oz strong plain or pasta flour

1tbsp of salt

60mls/4tbsp sunflower oil

12mls/1tbsp of chilled water

3 eggs

In a jug or small bowl add the sunflower oil and water and mix together. In a separate large mixing bowl sift the flour and salt, make a well in the centre and add the eggs followed by gradually adding the oil and water mixture.  Start and mix together until it forms clumps at which time its hands in and start to bring together until it forms a dough.  Turn out onto a lightly floured surface and knead the dough for about 5 minutes. Put the dough in a plastic bag or wrap in cling film and leave to rest at room temperature for 30 minutes. 

Now I've had a pasta machine for around the last 15 years and at the time I purchased mine they were still relatively expensive that doesn't seem to be the case anymore and if you get your children or grandchildren involved in making the pasta it can be great fun.  Each of my three eldest children all left home able to make pasta from scratch, in fact one of my daughters friends thought you only bought pasta ready made in packets. This one also has an attachment so that you can make spaghetti and tagliatelle. Drying your pasta off can be more of a challenge.  I did eventually buy a drying rack but had also used a broom handle and a wooden coat hanger.  If you have a heavy based rolling pin you can use that but it will take you a little longer to get it as thin as you will need but I suppose it all helps with the bingo wings.

Whilst your dough is resting you can start and make your filling for this you will need

225g/80z fresh mushrooms (I used chestnut mushrooms but any combination of mushrooms can be used)

2 cloves of garlic crushed or 2tsps of garlic paste

1 onion finely chopped

675g/11/2 lbs of spinach I used fresh but frozen works just as well but just make sure it is thawed and well drained. 

Good pinch of freshly grated nutmeg

450g/1lb of soft full fat cheese (I used ricotta)

Salt & freshly ground black pepper

Start by adding a little butter to your frying pan and add the onion. and garlic and saute for about 3-5 minutes or until the onions are turning translucent. Add mushrooms and continue cooking for 5 minutes. Add the spinach and nutmeg and continue cooking for a further 5 minutes. Now stir in the soft cheese and season with the salt & freshly ground black pepper. Cook for 4-5 minutes or until the cheese has melted and blended with the spinach & mushroom mixture. 

Lastly you need to make the cheese sauce for the topping for which you will need. 

50g/2oz butter

1tbsp of plain flour

1/2 pint of full fat milk warmed 

6oz cheddar cheese grated

Now I always warm my milk in the microwave before I start this prevents lumps forming when you add to the butter and flour.  In a saucepan melt the butter and then add your tablespoon of flour stir continuously with a wood spoon for about 3 minutes to give the flour a chance to cook out.  Gradually add the warmed milk stirring continuously. You may get a few lumps to begin with or it may look like a sticky mess but trust me if you use warm milk this will make all the difference and you will end up with a smooth white sauce. Remove from the heat and add the grated cheese and stir until melted and there you have it your cheese sauce. 

Now you are ready to start and assemble your lasagna.  Grease your lasagna dish with a little oil or butter or the pasta will  stick. If using dried lasagna sheets you will need to follow the directions on the packet as some you will need to cook for a few minutes and others you can use straight away. Even if the packet says that you can use straight from the packet I still dip the lasagna sheets into hot water to soften them slightly. Put a layer of lasagna at the bottom then a layer of your spinach and mushroom mixture three times in all ending with a layer of pasta.

Now poor your cheese sauce over the top and if you want to you can add a little Parmesan cheese and a little more grated nutmeg over the top. If you are preparing this in advance then you can store in the fridge once it has cooled until you are ready. Alternatively once the lasagna has cooled you can freeze it at this point. I do this if I know family are coming and I don't want to spend the whole time in the kitchen. 

If you did freeze your lasagna take it out the night before to allow to defrost in the fridge. When you are ready preheat your oven to 200/400/gas mark 6 and cook for about 35 - 40 minutes until the top is golden and brown. I use and old knitting needle to check the pasta has cooked all the way through as I never did find the skewer after we moved and its just one of those things I've never replaced. 

And there you have it Spinach & Mushroom Lasagna, I do hope you enjoy it and if you have ago please share your photo's.

In the meantime the rest of the house is starting to surface and it looks like it's going to be another scorching day (very unusual for a bank holiday) which means I can continue working in the garden today. Whatever your plans are take care and enjoy your day. 

Mx