from a supermarket and just added milk. I would recommend that for 4 people, buying two packets and maybe using one and a half just so there's enough sauce. It seemed quite a simple lasagne recipe.The best lasagne I've ever had was actually cooked by my lovely friend Lily when I lived with her, it was her mum's recipe and always seemed to take a good couple of hours to make but we would wile the time away with a couple of glasses of wine and our incessant chatter! We ladled the dish out on to our plates like a creamy soup and everyone asked for more. I have however a, So, a couple of weeks ago I made my first lasagne, it was a veggie one but it's better being veggie for my family really! Wow time seriously flies! Tear the ball of mozzarella into pieces and dot over the mushroom mixture. Pour in half of the béchamel sauce into the bottom, then add a layer of pasta sheets, breaking it up and making sure all gaps are covered. Either way, it will be useful to those who have a marrow to deal with, and it is gloriously soupy and rich. Pour in half of the béchamel sauce into the bottom, then add a layer of pasta sheets, breaking it up and making sure all gaps are covered. So, a couple of weeks ago I made my first lasagne, it was a veggie one but it's better being veggie for my family really! An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) I would have ordinarily made one but time was not on my side and this was a lot easier. Cover the base of a large, shallow baking dish with half of the marrow slices, then add half of the mushroom and basil mixture. Doing so will remove all the Bookmarks you have created for this recipe. You will need a reasonably deep, large baking dish. Then spoon over a thick layer of mushroom sauce and lay a handful of wilted spinach leaves over the top.Then repeat, adding layers of pasta, mushroom sauce and spinach. Set the oven at 200C/gas 6. The recipe time was also lessened by not making my own béchamel sauce. Pour enough oil into a large deep pan to cover the bottom. The Kitchen Diaries: A Year in the Kitchen with Nigel Slater. https://www.bbcgoodfood.com/recipes/quick-mushroom-spinach-lasagne And, this recipe was it! With its long-simmered beef ragù, thoughtfully seasoned white sauce and homemade rolls of pasta it tends to be a dish we leave to restaurants rather than make at home. When the mushrooms and onions are browned, stir in the tomato purée and chopped tomatoes. Leave to cook on a moderate heat. Spoon half the béchamel sauce over the surface then another layer of marrow, seasoning as you go. Wow time seriously flies! When the ingredients have mixed together well and are soft, add the sliced mushrooms to the mix. As much as I love a challenge, I will always choose something simple but with the taste factor of something a lot harder to make! And you have a search engine for ALL your recipes! and then cook over a moderate heat, stirring gently occasionally. Photograph: Jonathan Lovekin for the Observer. When I first got Nigel Slater's Real Cooking, this was the main recipe that I really wanted to try. Add the chopped onions and cook over a moderate heat, stirring from time to time until they are soft. Disclaimer - the photos on this blog are all taken by myself, unless stated otherwise. https://www.theguardian.com/.../30/nigel-slater-lasagne-mushroom-recipes I used a vegetarian filling, but the lamb filling in the previous recipe would have worked equally well. Serves 4-6marrow 800g peeled weighta little butter and oilsmall mushrooms 300gbasil leaves 15glarge ball of mozzarellabéchamel 500mlgrated parmesanRemove and discard the seeds and fibres from the marrow, then slice thinly into rounds about the thickness of a pound coin. When the mushrooms and onions are browned, stir in the tomato purée and chopped tomatoes. While the mixture is cooking, pop the lid onto the spinach saucepan and cook over a moderate heat, it should cook in its own steam (so long as it was wet before cooking) then drain in a colander. But to my mind it is more of a gratin. A Lumix Panasonic DMC-TZ20 is used in my more recent posts. Roughly chop the onions and slice the mushrooms thickly, without bothering to remove stalks. Chop the mushrooms quite finely and add them to the pan, continue cooking, stirring occasionally, till all is golden, seasoning generously with salt and black pepper. This recipe does not currently have any reviews. Continue this process with the rest of the marrow slices. There was a point in my life when I probably made about a hundred portions of this dish, the traditional ragù-filled version, a week. While they are cooking, which is around 15 minutes, peel and slice the garlic and stir it in to the cooking onions with a few pinches of dried oregano and the bay leaves. Turn the marrow over and cook the other side – they should be translucent and tender, but not brown – then remove them and drain on kitchen paper. The result – savoury, creamy, verging on the soupy, with a top crusted and risen like that of a long baked rice pudding – is enough to convince me that recipes like this are well worth the trouble.