20g olive oil
250g mushrooms, sliced (I use Portobello)
½ tsp. salt
180g wide lasagne noodles
4 tablespoons yoghurt or crème fraiche
30g parmesan or feta
200g spinach, stalks removed, sliced
Bring a large saucepan of water to the boil and salt well.
Heat olive oil in a large frying pan over medium heat then add the mushrooms and salt and fry for 10 minutes, stirring occasionally, until dark and tender.
While the mushrooms are cooking, add the pasta to the boiling water and cook until al dente.
In a bowl, whisk together the eggs and yoghurt, and carefully fold the feta broken into large pieces in the mixture. Reserve.
When the mushrooms are cooked, add the spinach and a little of the pasta cooking water to the frying pan then stir over medium heat for a few minutes until the spinach has wilted.
Drain the pasta and return to the saucepan over a low heat, along with the egg mixture. Heat, stirring, for a minute so that the eggs start to cook, then fold in the mushroom mixture. Season with pepper then serve.