To make the sauce:

Melt the butter in a deep frying pan over a medium heat on the hob, add the chopped onion and garlic and fry until softened.

Add the sliced fresh mushrooms and continue to cook for 2-3 minutes.

Drain the soaked wild mushrooms retaining the liquor and add to the frying pan.

Move the pan away from the heat and stir in the flour followed by the

retained mushroom liquor, white wine and cream.

Return the pan to the heat and reduce to low.

Continue to cook stirring until the sauce thickens.

Season to taste with salt and black pepper.

To make the lasagne:

Add a good spoonful of sauce to each casserole followed by a sheet of lasagne.

Add half the wilted spinach between the two casseroles followed by a spoon of sauce and a sheet of lasagne. Repeat this layer again.

Finish with a final spoon of sauce on top of the third and last lasagne sheet.

Sprinkle the grated parmesan cheese on top. Place the lid onto the casserole, cool and refrigerate at this stage if you wish to prepare the lasagne to be cooked later. Remember to increase the cooking time a little if the lasagnes are well chilled.

Bake for 25-30 minutes until brown and bubbling.

Serve with a dusting of freshly chopped parsley and some warm crusty bread.