Garlic & Mushroom Lasagne

A long long time ago (okay, a few months) I made a mushroom lasagne. I was excited about it. It had so much potential. It was based on an Ina Garten recipe, it had butter in it, and it was full of mushrooms and garlic which are two of my favourite things. What could go wrong?

Well, quite a few things, as it hapens. It wasn't BAD, it was just... meh. It was overly wet and after spending ages sauteeing mushrooms in garlic and butter, I couldn't taste it at all. Upsetting.

It bothered me though. How could a recipe with so much POTENTIAL be such a letdown? I couldn't let it go. So, I made some tweaks, and tried it again. And this time? This time it was EPIC. This recipe? Pah. But THIS recipe? I completely vouch for. If you like mushrooms, then you will flip for this. It's so rich and filling and tasty and wonderful and AWESOME.

Garlic Mushroom Lasagne
6 lasagne sheets – 11pp
1 cans Campbell's or Bachelor's Low Fat Condensed Mushroom Soup – 4pp
60g Lurpak Lighter – 9pp
125g Light Mozzarella - 6PP
200g light feta - 10pp
100g Low Fat Cheese - 8PP
6-8 x fresh garlic cloves - 0PP
2 red onions - 0PP
200g Spinach - 0PP
Black pepper – 0PP
4 x punnets mushrooms (about 1000g) – 0PP

48PP / 8PP

To reduce points - Use less cheese, cut out or cut down the butter.

Serves 6.

1 - Preheat the oven to 200 degrees.
2 - Clean the mushrooms and slice them 1/4-inch thick. You can use normal closed cup, portobello, or a mixture. I used 2 punnets closed cup, a punnet of mini portobello and a punnet of shiitake.
3 - Heat a little of the butter in a large non-stick frying pan or wok. When the butter melts, add a couple of crushed garlic cloves and a handful of the sliced mushrooms. Sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.
4 - They may become too dry, so add a little water. Toss occasionally to make sure the mushrooms cook evenly. When cooked, remove from pan, add another handful of mushrooms, another bit of butter, more garlic and more salt. Repeat with the remaining mushrooms and butter, then set all the mushrooms aside in a bowl.
5 - Go outside for a minute and then come back in. DOESN'T YOUR HOUSE SMELL AMAZING?
6 - Thinly chop up your red onions and cook until soft. Remove from wok, mix in with your mushrooms (you could also cook them together, to be honest).
7 - Steam your spinach by placing in the wok or your pan with a lid on for a couple of minutes until it wilts.
8 - Drain your mushroom and onion mixture. I recommend saving the liquid that comes out in a pan as you can use it later!



9 - To assemble the lasagne, place about half the mushroom and onion mixture in the bottom of your lasagne dish
10 - Cut up your feta and sprinkle over the top of the mushrooms.
11 - Add 3 of the pasta sheets over the top then add your spinach on top of that, spreading out evenly so every portion will get a good amount
12 - Add the rest of your mushrooms to the top of your spinach, then tear up your mozzarella and sprinkle on top.
13 - Add your last 3 pasta sheets.
14 - Pour your mushroom soup in a bowl and add a splash of the drained mixture from your mushrooms. This gross looking water is basically mushroom juice, garlic and butter - it's going to add some awesome flavour! Add as much as you want, and stir until you're happy with the consistency.
15 - It seems a crime to get rid of the remaining juices, but your mushrooms will release more juices whilst cooking though so you need to be wary of the dish getting too wet as it will sap the flavour of the mushrooms.
16 - Spread your soup over the top of the lasagne sheets - this is basically your white sauce.
17 - Sprinkle your low fat cheese (I use Cathedral City Light) on top, and add a few spritzes of FryLight, a dash of rosemary if you fancy it, and salt and pepper.
18 - Chuck in the oven! Bake for 20-30 minutes and then NOM.

I made mine 6 portions but you could actually stretch it to 8. It's very rich and filling. AND AMAZING.