Speedy Spinach, Tomato & Mushroom Lasagna, with Garlic Bread - Day 56 of 100 Food Stories.

Speedy Spinach, Tomato & Mushroom Lasagna, with Garlic Bread.
V. G/F without bread.

Ingredients:
Serves 4. Oven at 190.

1 tablespoon oil.
1 clove of peeled & chopped garlic.
1 punnet of brown mushrooms, sliced.
1 bag of baby spinach.
1 teaspoon grated nutmeg.
350 grms of cream cheese.
4 tablespoons grated Parmesan.
6 sun dried tomatoes, chopped & 3 teaspoons of oil from the jar.
6 cherry tomatoes, halved.
8 basil leaves.
6 sheets of lasagne, fresh if possible, if not dried is fine.

Garlic butter:
1 pack of Kerrygold left to soften.
3 cloves peeled & chopped garlic.
Zest & juice of 1 lemon.
2 tablespoons chopped 
4 slices sourdough.

​Method:

1. Heat the oil in a pan & fry off sliced mushrooms & garlic for a few minutes & season.
2. Then throw in the spinach, nutmeg & cream cheese & cook until spinach has wilted & cream cheese melted. This will literally only take 1-2 minutes. Add 1 tablespoon grated Parmesan.
3. Into a bowl pop the chopped sun dried tomatoes, cherry tomatoes & basil & season.
4. Ready to assemble now. Put a spinach layer on the bottom of a gratin dish. Then 3 lasagne sheets. Place the tomatoes mix on top of the lasagne. Layer up with the rest of the lasagne  sheets & spinach mix, making sure to finish with the spinach mix on top. Scatter over 3 tablespoons of grated Parmesan & pop in the preheated oven for 35 minutes.

Method - Garlic butter:
Put all the ingredients in a bowl & give everything a good mix. Spread onto sourdough slices & pop in the oven for 10 minutes.

Serve with a colourful tomato and basil side salad.