The smell arrives before the oven timer dings. That blend of gratinéed cheese, warm cream, and melted spinach spreading through the entire kitchen — that’s what makes lasagna worth the effort. This veal and mushroom version is the weekend on a plate.
Ingredients :
- Ground veal — 400g for 4 is just right. Ground veal is less common than beef in supermarkets — ask your butcher if you can’t find it. As a last resort, ground lamb works very well here; the taste is different but just as good.
- Fresh spinach — 800g of fresh looks like a lot. During cooking, it shrinks spectacularly — you end up with almost nothing in the pan. That’s normal. Avoid frozen block spinach: it releases too much water and drowns the cream instead of blending with it.
- Button mushrooms — White or cremini, it doesn’t matter here. Whatever you do, don’t wash them under the tap — wipe them with a slightly damp cloth. A waterlogged mushroom doesn’t sauté, it boils, and that’s a fail.
- Heavy cream — 20cl, and full fat — not light. Low-fat cream splits in the heat and gives a watery result. Full cream reduces gently and coats the spinach. It’s a visible difference on the plate.
