Spinach and Mushroom Lasagna

For the spinach and mushroom lasagna, defrost the spinach, clean the mushrooms and cut into slices. Dry the mozzarella, cut into 1 cm cubes and drain between two layers of kitchen roll.

Rinse the kitchen herbs, shake dry, pluck the leaves, chop coarsely and peel the garlic. Drain the spinach, squeeze and chop coarsely. Mix with herbs, mushrooms and mozzarella.

Squeeze the garlic and add. Stir through ricotta, egg yolk and lemon juice, season heartily with salt and pepper. Fold in spinach mixture, heat butter in a saucepan and sweat flour in it.

Add wine, clear soup and milk and bring to a boil. Make 15 minutes open at low temperature. Season the béchamel sauce with lemon zest, salt and pepper.

Grease a gratin dish with high sides (30×22 cm) with olive oil or possibly butter. Layer some bechamel sauce, lasagna noodles and spinach mixture. The last layer should be bechamel sauce.

Sprinkle with parmesan and bake in a hot oven at 170 degrees on the 2nd rack from the bottom for half an hour. Turn on the oven grill and bake for another 5 minutes. Remove the spinach and mushroom lasagna and let it rest for 10 minutes before serving.

Preparation Tip:

A glass of your favorite wine will taste great with the spinach and mushroom lasagna.

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