Mushroom and Spinach Lasagne

Method

1. Heat the oil and butter in a large non-stick frying pan over medium–high heat. Reserving the enoki mushrooms, sauté all the other mushrooms for 5 minutes, or until browned and softened. Add the enoki mushrooms, baby spinach and garlic and cook for 1 minute. Stir in the verjuice and stock and bring to the boil, then reduce the heat to low. Stir in the crème fraîche, gorgonzola and marjoram. Simmer over medium heat for 1 minute, or until reduced to a light sauce consistency. Season to taste with sea salt and freshly ground black pepper.
2. Bring two large saucepans of salted water to the boil. Cut each sheet of lasagne widthways into three even-sized squares or rectangles. Cook the pasta in the boiling water for 3–4 minutes, or until al dente. Drain.
3. Place a lasagne sheet portion on each serving plate. Spoon one third of the spinach and mushrooms over the top. Add another lasagne sheet portion to each and top with half of the remaining spinach and mushrooms. Arrange the remaining pasta over the top and spoon over the remaining spinach and mushrooms.
4. Sprinkle with the hazelnuts, garnish with the extra marjoram and serve.

Not quite as tart as lemon juice or vinegar, verjuice is the juice of unripe grapes, although it can also be made from other fruit such as crab apples or gooseberries. If you don't have any you could use a dry white wine in this dish