This lasagne got all round ‘mmm’s’ and ‘ah’s’, from the willing testers I cooked it for. They said things like ‘its better than a meat one’, ‘I bloody love it more than my husband, you’re the best.’ OK, the second comment isn’t real, I put that in, but the first one was real. I always think it’s a test of a winning recipe if meat eaters love it too. Blimey, this was so cheesy and tasty, that you’d be hard pushed not to want more.
A show off guest, said that that he does a similar recipe, but with 3 different types of cheeses. I then felt threatened, and made the other guests rate mine out of ten, and also after some interrogation, I found out he used a shop bought cheese sauce, the cheek of him. So if you want to turn this a bit fancier, you could add 3 types of cheeses, swit swoo.
Don’t be scared about making you’re own cheese sauce, it’s actually fairly simple, and I’ll walk you through it on here, and then you can knock up some cauliflower cheese. The key is to keep taking it off and onto the heat at certain points.
Cheese Sauce (exact amounts in the recipe below)
- Start with a large dollop of butter and melt it slowly on a low heat. Once melted, take it off the heat and then add plain flour, until the mixture turns into a play dough type creation. So add a tablespoon of flour at at a time, and keep stirring it until you get the play dough, takes about 1 minute. You may have to add to the heat again to get the play dough consistency, so this is where you do a bit of an ‘okey cokey’ with the pan and the heat.
- Then, add a splash of full fat milk (other milks will do even coconut) and sort of knead it with a wooden spoon, add a few more splashes of milk and any lumps, don’t panic, just keep kneading with the spoon. Then add back to the heat, and stir, which will thicken it also. Add a bay leaf. This takes about 2 minutes.
- Then add the grated cheese, and stir in again. Add some more milk if it goes a bit thick. Then warm gently, don’t allow to boil. This whole process takes a few minutes.
Oven: Gas Mark 190 deg C, or 375 deg F
2 cloves garlic
Handful of rosemary
300g mushrooms, I love button mushrooms, but you can use a mixture
200g fresh lasagne sheets
50g pine nuts
Teaspoon of nutmeg
For the cheese sauce
1.2 litres (2 pints) whole fat milk
Fresh bay leaf
50g (2oz) butter
50g (20z) plain flour
250g (8oz) mature cheddar cheese, grated
Salt and pepper
Preheat the oven, 190 deg C.
Use a 4 pint lasagne dish.
Toast pine nuts for no longer than a minute, on a low heat, until they are browned. Place to one side.
Fry the onions, crushed garlic, rosemary, mushrooms, and stir through. When the mushrooms are nearly cooked add the spinach in batches, it seems alot, but it cooks down. drain some of the juice.
When you have done this, add the mixture to the pine nuts.
Make the cheese sauce using the ingredients above.
Save a 1/4 of the cheese sauce for the top of the lasagne.
Add the spinach, mushroom etc to the cheese sauce and stir in. Get the bay leaf out, and place to one side.
Add the lasagne sheets to cover the bottom of your dish, then add a layer of the cheesy sauce mixture, then repeat 3 times.
Finally, add a final layer of lasagne sheets. Then add the final layer of the cheese sauce, and grate some cheese over the top. Bury the bay leaf in the top layer, in the middle.
Place in the oven for 35- 40 minutes, until its all golden, like Donald Trump’s fake tan.