We thought we would try something different for dinner tonight. We had a craving for mushrooms whilst sitting in London traffic on a bus so we researched lots of different recipes to do with mushrooms until we found something that took our fancy. I’m not the best cook in the world, usually AJ does it all but since moving back up to Uni he’s become a bit forgetful and leaves everything cooking until it’s burnt, so this time it was a joint effort.
As you won’t know yet, I’m wheat free, so this will be a good recipe to follow if you are gluten free, but even if you’re not you can just use the ‘normal’ ingredients’ so to speak.
Ingredients (to serve 3 but we like 2 big portions)
A tub of Mushrooms
A bag of spinach
1 clove of garlic
2 tbsp of gluten free plain flour
1 and 3/4 cups of milk
3 tbsp of butter
plenty of cheese (depends how cheesy you want your cheese sauce) and a sprinkle for the top – you can choose the type of cheese you want, I go for extra mature cheddar because I am pretty fussy with my cheese.
1/4 tsp nutmeg
A bay leaf (optional, just adds flavour, we had some in a bag from my mum as she is a bay leaf lover)
pinch of salt
generous grind of pepper
gluten free lasagne sheets
Blanch the spinach in boiling salted water for about 10 seconds or until just wilted.
Sprinkle it with cold water to stop it from cooking any further and squeeze out the excess water.
Chop it coarsely and set it aside.
Cut up the mushrooms.
Melt some butter in a pan and add the mushrooms, cooking them until they are slightly browned and set aside.
Chop the onions and garlic up finely.
In the same pan, melt 2 tbsp of butter on medium heat until it starts foaming.
Add the onions and garlic and cook until the onions are soft.
Next add the flour, keep on whisking to stop the mixture from curdling, make sure there are no floury lumps.
Gradually add the milk.
Bring the mixture to the boil on a medium heat, keep whisking it.
Add the bay leaf and nutmeg and simmer on a low heat for about 10 mins, whisking on and off.
When you find that the mixture is thick and saucy, add the cheese and whisk until mixed.
Remove the bay leaf.
Add the spinach to the sauce.
Read instructions on how to cook Lasagne sheets.
Preheat your oven to about 180.
Start layering as you would usually, pasta, sauce, mushrooms, pasta, sauce, mushrooms etc.
Sprinkle with cheese and it’s good to go in the oven.
Let it cook for about 30 mins
We had broccoli on the side because I don’t like a meal without it, it’s my favourite veg and it means I get at least one of my 5 a day.
And voila… it is finished
The verdict is that it was absolutely delicious, I have been converted from the traditional lasagne, this is so tasty, the mushrooms were so flavourful and it was so creamy.
You should definitely try this out, I highly recommend it.
See, who said students couldn’t eat well?!