Skillet Mushroom Lasagna
Equipment
- Oven safe large Skillet
Ingredients
- 1 pound mixed mushrooms cremini, shimiji, oyster, wild mushrooms
- 2 tbsp olive oil
- 1-2 tbsp butter
- 3 cloves garlic minced
- 4 sprigs fresh thyme or 1 tsp dried
- 1 medium onion finely chopped
- 3 tbsp all purpose flour
- 1 cup vegetable or chicken stock
- 1 cup whole milk
- 4 oz lasagna pasta sheets cut in half lengthways or torn pieces
- 2 cups packed baby spinach
- ½ cup grated mozzarella alternatively use ¼ cup mozzarella and ¼ cup gruyere
- ½ cup grated parmesan
- handful parsley finely chopped
- Sea salt & freshly ground black pepper
Instructions
- Preheat the oven grill to a medium high heat.
- In a large ovenproof skillet or saute pan, warm half the olive oil and the butter over a medium high heat and sauté the mushrooms for 7-10 minutes or until they are slightly golden and a little crisp. Add the garlic and thyme and fry for a minute more and transfer onto a plate.
- Add the rest of the oil to the pan and gently fry the chopped onion for 5-7 minutes until softened. Add the rest of the butter and when melted add the flour and cook out for 1-2 minutes. Gradually add the stock, milk and gently whisk until you have a smooth thick sauce and season well with salt and pepper.
- Bubble for 1-2 minutes then add the lasagna pasta sheets and mushrooms into the pan. Simmer together for 2-4 minutes then stir in the spinach.
- Scatter the cheese and pop under the grill for 2-3 minutes until golden and bubbling. Garnish with chopped parsley. Serve with a green salad.
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