Nigel Slater's spinach and mushroom lasagne, sort of

Yesterday I bought a Le Crueset lasagne dish and today I thought I'd make a lasagne to go in it. It's a lasagne I've made before, Nigel Slater's spinach and mushroom lasagne, which has alwys worked a treat. And as well as making a lasagne in my new lasagne dish, I thought I'd do something I've never done before - blog as I cook.  So here we go with lots of lovely pictures all adding up to what was truly a lovely lasagne I've just had for tea.  Well, not all of it, you understand, most of it will go in the freezer, but you know what I mean.  If you want the recipe it's here with some pictures of someone else making it too.

Here's my ingredients.  You'll see a red pepper, olive and a bottle of red wine, none of which are on the list in Nigel's book but which I add to my lasagne, and why the devil not?

Here's my pan of spinach. Don't get too excited.

Here's our home grown chillis, another ingredient not on Nigel's list. I'm such a rebel.

Here's the mix just starting to turn into the "lovely goo" that Nigel says it should.

Here's my pan of spinach now it has been cooked.  I love the way spinach disappears.

And here's the red wine going into the mix.

Here's the parmesan being grated to scatter on the top.

Here's the lasgne ready for the oven.

And here it is in all its glory, all done and dusted. It was fantastic.  It'll be even better next time I eat it. I'll leave it to cool, leave it overnight for the flavours, as Nigel would say, to get to know each other, and then I'll cut it up and freeze it.