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Nikki’s Mushroom Lasagne

Given to me by a very good friend, Nikki, this is a dish that both veggies and meat eaters will love.

When our children were young, Nikki used to make this for us when we visited and it always went down a treat with kids and adults alike. Unlike some lasagne’s it’s fairly quick to make, so you won’t need to set aside half a day to prepare it!

It can be made 48 hours in advance. Cool and then keep covered in the fridge.

It’s a real crowd pleaser when we have guests and I always serve it with a simple dressed green salad.

Ingredients

  • 1 tbsp oil, Olive or Rapeseed
  • 1 large onion, chopped
  • 500g mushrooms, sliced
  • 2 large garlic cloves, crushed
  • 30g plain flour
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp chopped fresh basil
  • 1 tsp caster sugar
  • salt and freshly ground black pepper
  • 500g frozen whole leaf spinach, thawed and drained
  • 150g mature cheddar, grated
  • 150g pre-cooked lasagne sheets

For the White Sauce

  • 50g butter
  • 50g plain flour
  • 600ml semi-skimmed milk
  • 1tsp dijon mustard

Method

  1. Heat the oil in a large pan or wok, add the onion and cook gently for 3-5 minutes until softened. Next add the garlic and fry for 30 seconds before adding the chopped mushrooms. Continue to fry for 5 minutes.
  2. Add the flour and cook, stirring for 1 minute.
  3. Add the chopped tomatoes, basil, sugar, salt and pepper and cover and simmer for 20 minutes.
  4. Make the white sauce*.
  5. Next, season the spinach with salt and pepper then take 1 teaspoon at a time and shape it loosely into 24 balls.
  6. Spoon 1/3 of the mushroom mixture into a large ovenproof dish and place 8 spinach balls on top.
  7. Cover with 1/3 of the white sauce and 1/3 cheese and arrange lasagne sheets on top.
  8. Repeat layers finishing with a layer of cheese.
  9. Bake in a pre-heated oven at 200oC/180 Fan/Gas 6 for 35 minutes or until the pasta is tender.
  10. Leave to stand for 10 minutes to firm up slightly before serving.
  11. Enjoy!

*White sauce

I like to use Delia’s “all in one” method for making a white sauce as it is generally quicker and doesn’t end up lumpy!

  1. In a clean saucepan, add the milk along with the butter, flour and seasoning and gradually bring up to a simmer over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and become smooth and glossy.
  2. Then turn the heat down to the lowest possible setting and let the sauce cook gently for 5 minutes to take the raw taste out of the flour, stirring from time to time.
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Tomato and Roasted Pepper Gnocchi

This incredibly easy to make sauce was a New Year’s Eve triumph borne out of a lack of almonds of all things!

I was going to prepare a Romesco sauce until I realised I hadn’t got any almonds in the cupboard, so instead set about rustling up a sauce which utilised some of the ingredients I did have.

This dish begins with a basic tomato sauce recipe and then adds in some of the elements of the Romesco sauce to give it a different twist.

I like to serve it with a side of Rocket leaves, finished with Parmesan shavings and a drizzle of extra virgin olive oil and good quality barrel-aged Balsamic Vinegar.

Ingredients (Serves 4)

  • 2 x 400g tins of chopped tomatoes (the best you can afford)
  • 1 tbsp rapeseed oil
  • 2 banana shallots, finely chopped
  • 2 cloves of garlic, crushed
  • 500g Gnocchi
  • 4 roasted red peppers from a jar, chopped
  • Small bunch chopped basil
  • 2 tsp sherry or red wine vinegar
  • Pinch soft brown sugar
  • Salt and pepper

Method

  1. Fry the shallots in the oil until they start to colour then add the garlic and cook for a further minute.
  2. Add the tomatoes and continue to simmer for 15 minutes, adding a little water if the sauce starts to get too dry.
  3. Place some bowls into the oven to warm.
  4. In the meantime, bring a pan of salted water to the boil ready for the Gnocchi.
  5. Now add the peppers, sherry vinegar and sugar and half of the chopped basil to the sauce and season to taste. Continue to cook on a gentle heat while you turn your attention to the Gnocchi.
  6. Add the Gnocchi to the pan of boiling water and cook until they start to float to the top of the pan – usually 1 – 2 minutes.
  7. Stir the remainder of basil into the sauce.
  8. Divide the Gnocchi between the four warmed bowls and spoon of the sauce. Top with parmesan cheese before serving.
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Spaghetti and meatballs

I find it so difficult to find recipes to cook for my family that both of my children will enjoy and often end up making two meals on an evening. This recipe, however, is loved by everyone and has therefore become a real family favourite in our home.

To save time, I often buy ready made meatballs from the supermarket; as I’m particular where I buy meat from, I can be sure that what I’m eating is what is on the label! When I have more time on my hands, I will make my own.

I like to serve this dish with garlic bread and freshly grated parmesan or crumbled goats cheese.

Serves 4.

Ingredients

  • 2 tbsp olive oil
  • Good knob of butter
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 6 fresh thyme sprigs, leaves picked and chopped
  • 80ml good red wine
  • 400g tin chopped tomatoes
  • Pack of 24 meatballs, the best you can afford
  • 250ml hot stock
  • pinch golden caster sugar
  • 2 tbsp red wine vinegar
  • 400g dried spaghetti

To serve

  • 1 tbsp extra virgin olive oil
  • 50g goats cheese, crumbled or 50g freshly grated parmesan cheese
  • chopped fresh parsley

Method

  1. Heat 1 tbsp oil along with the butter in a frying pan or wok and add the red onion. Fry until soft and translucent.
  2. Add the garlic and thyme and fry for 1 to 2 minutes.
  3. Pour in the red wine and bubble until reduced by half.
  4. Add the tomatoes, stock, sugar and red wine vinegar. Season well and simmer for 10 minutes.
  5. While the sauce is simmering, heat the remaining oil in a non stick frying pan and fry the meatballs in batches, turning until browned all over.
  6. Transfer the meatballs to the sauce and simmer for 10 to 15 minutes until the meat is cooked through and the sauce has thickened.
  7. Meanwhile, cook the spaghetti in boiling salted water, according to pack instructions, then toss with the extra virgin olive oil.
  8. Serve with the meatballs piled on top of the spaghetti and sprinkle with goats cheese or freshly grated parmesan and a little extra chopped parsley.
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Creamy tomato pasta

A firm favourite in my household, I’ve been making this dish for over twenty years. It’s also the one my friend Jules likes to have when she comes round for dinner.

The key to making this dish is to cook the tomatoes for twenty to thirty minutes, until they start to separate from the oil, as this intensifies the sweetness of flavour.  I also think it’s worth spending a little more on a good brand of tinned tomatoes, as you will find there are more tomatoes and the juice is thicker (I like Mutti).

As we prefer a little spice in our meals, I have included a chopped fresh chilli in the recipe; if you prefer a milder flavour, or if you’re making it for younger children, then you can make it without, or simply remove the seeds to lessen the heat.

The combination of tomatoes, garlic, basil and cream are a match made in heaven and I like to serve it with garlic bread and a simple rocket and parmesan salad.

Serves 4.

Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 fresh red chilli (optional), finely chopped or deseeded as preferred
  • 400g tinned tomatoes
  • 150ml double or whipping cream
  • a handful of chopped fresh herbs such as basil or parsley
  • salt and pepper
  • 300g dried pasta shapes

Method

  1. Heat the oil in a large pan or wok, add the garlic and chilli (if using) and cook for 2 minutes.
  2. Stir in the tomatoes, bring to the boil and simmer uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking. The sauce is ready when you can see the oil separating on top.
  3. Add the cream, bring slowly to the boil again and simmer until slightly thickened.
  4. Stir in the herbs, taste and season well.
  5. In the meantime, cook the pasta in plenty of boiling water, according to packet instructions.
  6. When the pasta is cooked, drain well and add into the sauce.
  7. Serve with grated parmesan and top with a sprinkling of chopped fresh herbs.