With it being National Vegetarian Week we have another fantastic recipe for you all – Tried and tested by our team! Let us know how you get on with it.

SERVES
4

INGREDIENTS:
3 tbsp olive oil 
2 x 250g packs chestnut mushrooms, cleaned and sliced 
1 large onion, finely chopped 
1 large clove of garlic, crushed 
2 x 240g packs pre-washed fresh spinach 
1 large jar ready-made white sauce (710g) 
12 sheets ready-to-bake lasagne 
125g blue cheese, crumbled

METHOD: 

• Preheat the oven to 200C/gas mark 6.
• Heat one tablespoon of olive oil in a large pan, add half the mushrooms and fry until golden, about five minutes.
• Transfer them to kitchen paper, add another tablespoon of oil to the pan and fry the remaining mushrooms, also transferring them to kitchen paper after five minutes.
• Add the final tablespoon of olive oil to the pan and cook the onion and garlic for about four minutes, until soft.
• Add the spinach to the pan, cover with a lid and allow it to wilt for one to two minutes.
• Return the mushrooms to the pan, mix together and season.
• Use a rectangular dish about 24 x 18cm and spread a layer of white sauce on the base.
• Place three lasagne sheets on the sauce followed by a third of the mushroom mixture, another layer of white sauce and some crumbled cheese.
• Add another three sheets of lasagne and continue layering, finishing with the final three sheets of lasagne, a good covering of white sauce and a sprinkling of crumbled cheese.
• Bake for 35 to 40 minutes until it is cooked through and the topping is bubbling and golden.
• Serve with salad or garlic bread.

Enjoy!