Directions
- 1Slice the mushrooms.
- 2Cook the sliced mushrooms in a pan until browned.
- 3Remove cooked mushrooms and set aside.
- 4Add diced onion to the pan and sauté.
- 5Add minced garlic to the onions and continue to sauté.
- 6Season with salt and pepper.
- 7Add unsalted butter.
- 8Pour in milk.
- 9Add parmesan cheese to the sauce and stir.
- 10Boil lasagna noodles until soft.
- 11Place a lasagna noodle in the baking dish.
- 12Spread a layer of the mushroom sauce over the noodle.
- 13Add a layer of baby spinach.
- 14Add sun-dried tomatoes.
- 15Sprinkle mozzarella cheese.
- 16Add a layer of cooked mushrooms.
- 17Place another lasagna noodle on top.
- 18Repeat layers: sauce, spinach, sun-dried tomatoes, mozzarella, and mushrooms.
- 19Finish with a top layer of mozzarella and sprinkle with pepper.
- 20Cover the baking dish with aluminum foil, tenting it.
- 21Bake for 20 minutes at 400°F (205 C) with a rack in the center position.
- 22Uncover and bake for about 10 minutes until the top is golden brown and bubbly.
Ingredients
- 4 layers Lasagna noodles
- 70 ml Olive oil
- 500 g Mushrooms
- according to your taste Salt
- 1 Large onion
- 100 g Baby spinach
- 4 cloves Garlic
- 40 g Unsalted butter
- 5 pc chopped Sun-dried tomatoes
- Flour
- 250 ml Fat milk
- Nutmeg
- Cracked pepper
- 100 g Parmesan
- 250 g Mozzarella
Equipment
KnifeCutting boardPanSpatulaBaking dishAluminum foil
Tips
- To thicken the sauce, mix flour with water 1:1 or you can add flour and fry along with onions and garlic.
- It is advisable to add fat milk.
- Tent the aluminum foil (create space between the top of the foil and the cheese, so it doesn’t stick!).
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