A Cheesy alternative to your classic Mushroom Pasta
200 grams spinach leaves
2 tablespoons vegetable oil
1 small onion, finely chopped
½ teaspoon salt
250 grams mushrooms, finely chopped
2 cloves garlic, minced
30 grams butter
30 grams flour
200 millilitres vegetable stock
100 millilitres double cream
100 grams grated mozzarella/cheddar mix
5 large lasagne sheets (make large ones)
700 millilitres tomato sauce
50 grams parmesan
Parsley, to garnish
Side salad to serve
Put the spinach into a large saucepan with 200 millilitres of water. Put the lid on and let the leaves steam for 5 minutes, then stir through until they wilt. Drain under cold water then roughly chop and put to one side.
Heat 2 tablespoons of oil in a large frying pan. Add the chopped onion and salt, and cook for 5 minutes until starting to soften. Tip in the mushrooms and garlic, and cook down, stirring often, until most of the liquid has evaporated. Put to one side and leave to cool.
Melt the butter in a saucepan, then add the flour and stir for 2 minutes while the flour cooks and thickens. Gradually add in the vegetable stock, stirring constantly to avoid lumps. Once it’s all combined, pour in the cream and mix through, then add the cheese and stir it while it melts. Add the cooked spinach and mushroom mixture to the saucepan, stir through, then take it off the heat and leave to cool.
Bring 1 litre of water to the boil in a large, wide pan. Cook the pasta sheets for three minutes, then drain and cool under cold water. Lay out one pasta sheet on your worktop, with a short end next to you. Spread one fifth of the filling over it, right to the edges apart from on the top edge, where you should leave a 2 centimetre gap. Spread the filling evenly over the sheet, then roll it up from the end closest to you. Leave it to rest on a clean plate or board, seam side down, while you repeat with the rest.
Preheat the oven to 180C/160C fan. Pour the tomato sauce into your oven dish - if it is quite a thick sauce, add 1 cup of water so that it’s quite a loose sauce. Slice each of the pasta rolls into four even pieces and nestle them upright in the tomato sauce. Grate parmesan over the top, then cover the dish with foil and bake for 30 minutes, then remove the foil and bake for another 15 minutes until the sauce is bubbling and the rolls are starting to brown on top.
Sprinkle with chopped parsley, then serve.