Creamy Pork, Spinach & Mushroom Lasagne

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Crumble the baby chestnut mushrooms (this saves time and creates an interesting texture)

Heat a large, wide-based pan (preferably non-stick), with a drizzle of vegetable oil over a high heat 

Once hot, add the pork mince and the crumbled mushrooms

Cook for 8-10 min or until cooked through and caramelised

Once caramelised, wash then add the baby leaf spinach and cook for 1-2 min or until wilted

Once wilted, transfer everything to a plate (reserve the pan)

Meanwhile, peel and finely chop the brown onion[s]

Peel and finely chop (or grate) the garlic 

Strip the thyme leaves from the stems, discarding the stems, and chop them finely

Return the reserved pan to a medium-low heat with a drizzle of vegetable oil and a knob of butter

Once hot, add the chopped onion with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, dissolve the beef stock cube[s] in 150ml [250ml] boiled water

Add 250ml [500ml] milk and a grind of black pepper – this is your stock 

Once softened, add the chopped garlic, thyme leaves and bay leaf[ves] to the pan and cook for 1-2 min or until fragrant

Once fragrant, add 1 tbsp [2 tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms

Add the stock gradually and whisk for 5-8 min or until a smooth, thick sauce remains – this is your béchamel

Meanwhile, grate the cheddar cheese

Once done, remove the bay leaf[ves] from the béchamel

Layer approx 1/3 of the béchamel over the bottom of an oven-proof dish, then top with half the pork mixture followed by 3 lasagne sheets

Repeat this process, then top the final lasagne sheet layer with the remaining béchamel, ensuring all of the pasta is covered

Top with the grated cheese

Tip: you may need to layer differently depending on the size of your dish!

Cook for 25-30 min or until the pasta is cooked and the lasagne is bubbling and golden