Ingredients

Step by step

1. Cook the lasagne sheets in salted boiling water for 4 minutes in batches until just al dente then refresh in cold water and drain. Using a 7cm round cutter, cut out 16 discs.
2. Finely dice the pepper and set aside in a covered bowl. Thinly slice 4 mushrooms, cover with clingfilm and set aside for decoration. Very finely dice 150g mushrooms for the filling and set aside, covered, in a bowl. Roughly chop the rest of the mushrooms for the sauce.
3. Heat half the oil in a saucepan, add the roughly chopped mushrooms and some seasoning, cover and cook for 5 minutes on a medium heat until tender and juicy. Reserve 3 tablespoons of cream for the filling, then pour the rest into the cooked mushrooms and allow to bubble gently for a couple of minutes, partially covered with a lid. Blitz to a smooth, creamy sauce in a liquidiser and check the seasoning.
4. When ready to serve, heat the remaining oil in a small frying pan and fry the diced mushrooms and red pepper for 5 minutes.
5. Reserve 12 small spinach leaves for decoration, then shred the remainder and add to the mushroom and pepper mixture and cook just until the spinach wilts. Stir the reserved 3 tablespoons of cream through and season. Gently heat the sauce through in a separate pan.
6. Add the discs of lasagne to a bowl of boiling water for 1 minute to warm through. Carefully remove with tongs to drain. For each serving, layer 4 discs of pasta in a shallow bowl with a little of the mushroom, pepper and spinach filling and a drizzle of warm mushroom sauce in between each layer. Fan the raw sliced mushrooms on top of each stack, and tuck in 3 spinach leaves. Pour the rest of the sauce around the outside and drizzle with truffle oil.