- 750 ml water
- Salt a pinch
- 2 rosemary sprigs
- 350 g maize meal
- 4 T butter
- 1½ cups Parmesan grated, plus extra for sprinkling
- 3 T truffle-flavoured oil
- 1 red onion, finely sliced
- 2 garlic cloves, crushed
- 750 g mixed wild mushrooms, sliced
- 50 g dried porcini mushrooms, soaked in 2 cups warm water
- 200 g spinach, washed and chopped
- 4 T flour
- 250 ml low-fat milk
- Sea salt and freshly ground black pepper, to taste
Preheat the oven to 180°C.
In a medium-sized saucepan, bring the water, salt and rosemary to a rapid boil. Add half the maize meal, reduce the heat to medium, cover and cook for 8 minutes. Stir the mixture and add the remaining maize meal, a little at a time, beating it against the sides of the saucepan with the back of the wooden spoon – this should take about 5 minutes.
Reduce the heat further, cover and cook for 10 to 15 minutes. Add 2 T butter, remove the rosemary stem and mix well. Stir in ½ cup Parmesan. Spread half the mixture on the bottom of a 22 x 16 cm greased casserole dish. Spread the remaining half onto a piece of clingfilm, to the same size, to use as a second layer when layering the lasagne.
In a large saucepan, heat the oil and sauté the onion and garlic for 2 minutes. Add the wild mushrooms and sauté for 5 minutes. Drain the soaked mushrooms and add to the wild mushrooms, along with 1 cup soaking liquid, and the spinach. Cook for a further 3 minutes. Remove from the pan and set aside.
Add the remaining butter to the same pan, stir in the flour and pour in the milk and remaining mushroom soaking liquid, stirring with a whisk. Bring to the boil and cook for 5 minutes, or until the sauce cooks and thickens. Remove from the heat, add the remaining Parmesan and season to taste. In the prepared dish, spread a layer of the sauce on top of the pap layer followed by a third of the mushroom-and-spinach mixture. Repeat, ending with a layer of mushroom mixture. Sprinkle with Parmesan and bake for 15 minutes. Cool slightly and serve.