When you are in the mood for some Italian food, then try this Leek And Mushroom Lasagna. This lasagna, served with asparagus, will hit the spot every time. For a change, our list of ingredients is shorter and our prep & cooking time shorter. I'm starting to get hungry just from talking about it now.

INGREDIENTS FOR LEEK AND MUSHROOM LASAGNA

8 cloves garlic minced

1 leek halved and then diced

300 grams of mushrooms finely sliced

100 grams of baby spinach leaves roughly chopped

1 x 380ml can of evaporated milk

350ml of chicken stock

2 x 20grams of butter

1 bunch of fresh asparagus

6 sheets or 2 layers of dry lasagne pasta

2 sheets or 2 layers of fresh egg lasagne pasta

1 300 gram bag of grated parmesan cheese

Salt and pepper

Lasagna first made is a grand entrance in Naples, Italy during the Middle Ages in the 14th century. Initially, this dish was reserved for special events and holidays. Ironically, this pleasure inducing food was introduced to Italians in the middle of the Black Plague.