Lyndey Milan's open lasagne with cheese, mushrooms and spinach

Method

1. Heat the butter with the oil in a medium frying pan over medium heat. When foaming, fry the onion for 2 minutes then add garlic and cook 2 minutes more, or until softened, stirring occasionally. Add the sliced mushrooms to the pan and cook for 2-3 minutes.
2. Add the wine to the pan and bring to the boil. Reduce the heat and simmer until the liquid has reduced by half. Stir the cream into the pan and season with salt and freshly ground black pepper, to taste. Return the mixture to a simmer. Stir the chives and rocket leaves into the mixture just until they are wilted.
3. To serve, place one square of lasagne on each of four plates and divide half the mushroom mixture on top. Place another square on top, then divide half the cheese among each plate. Repeat with remaining lasagne sheets, mushrooms and finish with cheese. Place the lasagne under a hot grill until the cheese is bubbling. Garnish with chives and serve with a green salad, if desired