Mix up your midweek meals with this tasty lasagne, as soon as your family smell the aroma from the blue cheese they will be rushing to the dinner table.

Serve with steaming hot vegetables, or swap these for chips if you need a treat.

Serves: 4

Preparation time: 15minutes

Cooking time: 40minutes

What you’ll need:

• 2x250g packs chestnut mushrooms, cleaned & sliced
• 3 tbsps olive oil
• 1 large onion, finely chopped
• 1 large clove garlic, crushed
• 2x240g packs pre washed fresh spinach
• 125g blue cheese, crumbled
• 12 sheets ready to bake lasagna
• 1 large jar readymade white sauce (710g)
• Salt & freshly ground black pepper

What to do:

1. Pre heat oven to 200 degrees c / Gas Mark 6.
2. Heat 1 tbsp olive oil in a large pan, add half the mushrooms and fry till golden, about 5 minutes.
3. Transfer them to kitchen paper and fry the remaining mushrooms in another tbsp of oil. Remove.
4. Add the final tbsp olive oil to the pan and cook the onion & garlic for about 4 minutes till soft.
5. Add the 2 packs of spinach to the pan, cover with a lid and allow it to wilt for 1 to 2 minutes.
6. Return the mushrooms to the pan, mix everything together and season to taste with salt & pepper.
7. Use a rectangular dish approximately 24cm x 18cm  and spread a layer of white sauce on the base.
8. Place 3 lasagne sheets over the sauce followed by 1/3rd of the mushroom mixture, a layer of white sauce and some crumbled cheese.
9. Add another 3 sheets of lasagne and continue layering the lasagne, finishing with the final 3 sheets of lasagne, a good covering of white sauce and a sprinkling of crumbled cheese.
10. Bake in the oven for 35 to 40 minutes until cooked through and the topping is bubbling and golden.
11. Serve with a side salad or garlic bread.

Recipe by Sarah Beeny, as part of the Just Add Mushrooms campaign

Check out StyleNest’s best day out ideas here