Mushroom lasagne

It looks like a bit of a dogs dinner but tasted very good.

Ingredients (serves 3-4 with salad):

1 white onion, chopped

2 cloves of garlic, crushed

1 pack of chestnut musrooms, sliced

4 portobello mushrooms, sliced

a good handful of dried mixed mushrooms

5 fresh thyme sprigs

1 bag or 4 large handfuls of spinach

1 pack of fresh lasagne sheets

1 glass of dry white wine

50ml marsala

1 small tub of double cream

parmesan

olive oil and butter

salt and pepper

• Pre heat the oven to 170 degrees
• Soak the dried mushrooms in boiling water for 20 minutes to soften
• Meanwhile, fry the onion and garlic in a little oil and butter until softened
• Slice the chestnut and portobello mushrooms and add them to the pan with the softened dried mushrooms
• Add the wine, marsala and a table spoon of the dried mushroom soaking liquid and allow to simmer for 7-8 minutes or so
• Add the cream, spinach and thyme and season well with salt and pepper, allow to simmer for another couple of minutes
• This bit is easier with two people... fill a large saucepan or bowl with very hot water and blanche the lasagne sheets in it for 1 minute each. In an over proof lasagne dish, layer the pre-soaked lasagne sheets and spoon in the mushroom filling between each layer
• Sprinkle grated parmesan between each layer as you go and add extra parmesan on the top layer
• Cover with foil and put in the pre-heated oven for 10 minutes. Remove the foil and cook for a further 10-15 minutes until the top is golden