Serves 4
Preparation time 15 minutes
Cooking time 12 minutes
3 tablespoons extra virgin olive oil, plus extra for oiling
500 g (1 lb) mixed mushrooms, sliced
200 g (7 oz) mascarpone cheese
12 bought fresh lasagne sheets
150 g (5 oz) taleggio cheese, derinded and cut into cubes
125 g (4 oz) baby spinach
salt and black pepper
Heat the oil in a large frying pan over a medium heat, add the mushrooms and cook, stirring frequently, for 5 minutes. Add the mascarpone and cook over a high heat for 1 minute until thickened. Season with salt and pepper.
Meanwhile, put the pasta sheets in a large roasting tray and cover with boiling water. Leave to stand for 5 minutes, or until tender. Drain off the water.
Lightly oil an ovenproof dish and place 3 pasta sheets over the base, slightly overlapping. Top the pasta with a little of the taleggio, one-third of the mushroom sauce and one-third of the spinach. Repeat the process with 2 more layers then top the final layer of pasta with the remaining taleggio.
Place the lasagne under a preheated hot grill and cook for 5 minutes until the cheese is golden brown. Serve immediately.
For mushroom, tomato & courgette lasagna, use 500 g (1 lb) tomatoes and 2 courgettes in place of the spinach. Blanch the tomatoes in boiling water before peeling and slicing, and thinly slice the courgettes, before proceeding as above.