Chestnut mushroom, spinach and blue cheese lasagne

Serves 4 - 6


  • 3 tbsp olive oil
  • 500 g chestnut mushrooms, cleaned and sliced
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 480 g fresh spinach
  • 710 g jar of ready-made white sauce
  • 12 ready-to-bake lasagne sheets
  • 125 g blue cheese, crumbled
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat one tablespoon of the oil in a large frying pan and cook half of the mushrooms for five minutes until golden. Transfer to a plate lined with kitchen paper to dry. Repeat with another tablespoon of oil and the remaining mushrooms. Transfer to the kitchen paper.
  2. Add the last tablespoon of oil to the pan and cook the onion and garlic for four minutes until soft.
  3. Stir in the spinach leaves, cover with a
    lid and allow to cook for 1-2 minutes
    until wilted.
  4. Return the mushrooms to the pan and toss to combine. Season with salt and pepper.
  5. Spread a layer of the white sauce into the base of a 24cmx18cm baking dish. Place three lasagne sheets over the sauce and add one-third of the mushroom mixture.
  6. Crumble over some of the blue cheese.
  7. Add another thee lasagne sheets and continue layering, finishing with the final three lasagne sheets, a layer of white sauce and a sprinkling of blue cheese.
  8. Bake in the oven for 35-40 minutes until cooked through and the topping is bubbling and golden. Serve with a side salad or
    garlic bread.

Per Serving 782kcals, 28.3g fat (5.3g saturated), 114.2g carbs, 3.5g sugars, 14.8g protein, 3.1g fibre, 2g sodium