Easter Mushroom & Morel Lasagne with Château Canon Chaigneau 2016
Easter is around the corner, and instead of the traditional lamb, we’re going for something different: a rich, flavour-packed mushroom and morel lasagne that pairs beautifully with our 2016 Grand Vin.
Ingredients
-
200 g button mushrooms
-
200 g fresh or frozen morels (frozen from Waitrose or Sainsbury’s work perfectly)
-
250 g fresh spinach, washed & dried
-
1 onion
-
1 head of garlic
-
8 sheets of lasagne
-
150 g parmesan
-
50 g mozzarella
-
Salt & pepper
For the béchamel:
-
35 g flour
-
50 g butter
-
50 cl hot milk
-
100 g parmesan
Method
-
Béchamel: Melt butter, add flour, then gradually whisk in hot milk until thick. Stir in parmesan.
-
Filling: Chop mushrooms, morels, and garlic. Fry garlic and onion in olive oil until translucent, then add mushrooms and morels. Reduce, then stir in spinach until wilted.
-
Assembly: Layer ⅓ mushroom-spinach mix, béchamel, mozzarella, and lasagne sheets. Repeat. Finish with béchamel on top.
-
Bake: 25–30 min in the oven, then a few minutes under the grill for a golden crust.
In the Vineyard – Spring 2025
Spring is always a tense time for vignerons. Budburst marks the start of the growing season, but one unexpected frost can damage or destroy an entire year’s crop. While this year’s weather has been kinder so far, we remain vigilant until the end of April.
Pairing Tip:
Our 2016 Grand Vin’s refined tannins, fresh acidity, and complex aromas of black fruit, cocoa, and subtle spice make it a perfect match for this earthy, creamy lasagne.
🎥 Watch how it’s made: Our Instagram Reel