Gordon, in a flash: Quick mushroom lasagne

A mixture of different mushroom varieties gives the best flavour, so choose from a selection of chestnut, portobello, shiitake, oyster or button, depending on what you can get.

SERVES 4

225g cream cheese, at room temperature

500ml double cream

2 tbsp thyme leaves

olive oil, for frying

350g mixed mushrooms

2 garlic cloves

1 shallot

3 tbsp butter

85ml dry white wine

2-3 handfuls of fresh spinach or sliced kale/swiss chard

225g fresh lasagne sheets

175g grated mozzarella cheese

50g finely grated pecorino or parmesan cheese or vegetarian equivalent

sea salt and freshly ground black pepper

small handful of chopped basil, to serve

• Put the cream cheese, double cream and thyme leaves in a bowl and whisk until smooth.
• Place an ovenproof frying pan over a high heat and add the oil to coat the bottom generously.
• Slice the mushrooms into bite-sized pieces. When the oil is hot, add the mushrooms, cover and cook for 2 minutes. Meanwhile, peel and grate or finely chop the garlic and shallot.
• Add the butter, garlic and shallot to the mushrooms and season with salt and pepper. Cook for 2 minutes, then deglaze the pan with the wine. Bring to the boil and reduce the liquid by half, then add half the cream cheese sauce, stirring to combine.
• Add the spinach to the pan and stir through.
• Cut the lasagne into 7.5cm squares and push half of them into the sauce with a wooden spoon until they are covered. Arrange the remaining squares on top and spoon the remaining cheese sauce over them. Sprinkle with half the grated cheese, then cover the pan, reduce the heat to medium and allow to simmer for 4-5 minutes. Meanwhile, preheat the grill to high.
• Remove the lid and sprinkle the remaining cheese over the top. Place under the grill for 1-2 minutes, until golden and bubbling.
• Sprinkle with the chopped basil and serve immediately.