Quick Mushroom and Spinach Lasagne

Filed in archive Books (and Mags) for Cooks , Recipes on February 17, 2009

This recipe I lifted from the book 15-minute Feasts. I haven't tried this in my kitchen yet but I guess you can do it already.

QUICK MUSHROOM AND SPINACH LASAGNE

12 fresh lasagne sheets
3 Tablespoons extra virgin olive oil
500 g mixed mushrooms (shiitake, oyster and chestnut) sliced
200 g mascarpone cheese
125 g baby spinach
150 g taleggio cheese, derinded and cut into cubes
Salt and pepper

Place the lasagne sheets in a large roasting tray and cover it with boiling water. Leave to stand for 5 minutes or until tender, then drain off the water.

Heat the oil in a large frying pan and fry the mushrooms for 5 minutes. Add the mascarpone and turn up the heat. Cook for another 1 minute until the sauce is thick. Season with salt and pepper.

Lightly oil an oven-proof dish and place 3 sheets of lasagne on it, slightly overlapping. Top with a little of the tallegio, 1/3 of the mushroom sauce and 1/3 of the spinach leaves. Repeat with two more layers.

Then top the final layer with the remaining taleggio. Grill for 5 minutes until the cheese is golden.

Hmmm...yum!