Spinach and Mushrooms Lasagna
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 30 min | Yield: 1 Lasagna |
Veggie lasagna, I like it with side salad.
Ingredients
- 1 1/2 tbsp Wheat Flour, Whole-grain
- 400 ml Milk
- 1/5 tsp Salt
- 0 tbsp Nutmeg, Ground
- 1 1/2 pieces Lasagna Pasta
- 3 cups Spinach
- 100 g Portobello mushroom
- 85 g Shiitaki Mushroom
- 1/4 cup Onions
- 1 cup Garlic
- 1 1/2 oz Raisins
- 1 tbsp Flax Seeds
- 2 oz Gouda Cheese
- 1 tbsp Grated Parmesan
- 1 tbsp Extra Virgin Olive Oil
- 1/4 tsp Spices, Ground Black Pepper
- 1/2 tsp Oregano
- 1 tsp Thyme, Dried
Directions
Make a bechamel sauce with the flour, milk, salt and nutmeg. Set aside. Put 3/4 olive oil in a frying pan and saute the onion and garlic, add the spinach, when reduced add the mushrooms, pepper, thyme and oregano, cook for five minutes and add the raisins and flax seeds. Cook a little bit until done and take out from the heat, after a few minutes add the gouda cheese chopped in little cubes and mix.
Grease an oven dish with the rest of the oil, put a little bit of bechamel on the botton, a layer of pasta, bechamel, spinach and cheese mix and pasta. Repeat one more time and cover with the remaining bechamel. Spread with parmesan grated cheese and leave in the oven at 180º C (355º F) for twenty minutes or until the bechamel starts to be a little brown.