Serves 4

INGREDIENTS

2 tablespoons olive oil
50 g/2 oz butter
2 onions, chopped
2 garlic cloves, chopped
500 g/1 lb mushrooms, trimmed and sliced
4 tablespoons double cream
4 tablespoons dry white wine
1 teaspoon chopped thyme
8 pieces dried lasagne
1 tablespoon vegetable oil
2 red peppers, skinned cored,
deseeded and thickly sliced
125 g/4 oz young spinach leaves
125 g/4 oz packet mozzarella cheese
salt and pepper
50 g/2 oz Parmesan cheese shavings

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Mushroom and Mozzarella Lasagne Stacks

Heat the oil and butter in a saucepan, add the onions and saute for 3 minutes. Add the garlic and cook for 1 minute.

Add the mushrooms, turn up the heat and cook for 5 minutes. Add the cream, white wine and thyme, season with salt and pepper and simmer for 4 minutes.

Bring a pan of water to the boil, add the lasagne sheets a few pieces at a time and the vegetable oil, and cook for 7 minutes or according to packet instructions until tender but firm to the bite. Remove from the pan and place 4 pieces in a well-oiled large ovenproof dish.

Place a generous spoonful of mushroom mixture on each piece of lasagne, add some red pepper slices and half of the spinach and place
another piece of lasagne on top. Then add the remaining spinach, a little more mushroom mixture and top with a slice of mozzarella. Finish

with the Parmesan shavings. Place the dish under a preheated very hot grill and cook for 5 minutes until the Parmesan is bubbling.