Cheesy Mushroom Lasagna

30 mins
Serves 1
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Directions

  1. 1Slice the mushrooms.
  2. 2Cook the sliced mushrooms in a pan until browned.
  3. 3Remove cooked mushrooms and set aside.
  4. 4Add diced onion to the pan and sauté.
  5. 5Add minced garlic to the onions and continue to sauté.
  6. 6Season with salt and pepper.
  7. 7Add unsalted butter.
  8. 8Pour in milk.
  9. 9Add parmesan cheese to the sauce and stir.
  10. 10Boil lasagna noodles until soft.
  11. 11Place a lasagna noodle in the baking dish.
  12. 12Spread a layer of the mushroom sauce over the noodle.
  13. 13Add a layer of baby spinach.
  14. 14Add sun-dried tomatoes.
  15. 15Sprinkle mozzarella cheese.
  16. 16Add a layer of cooked mushrooms.
  17. 17Place another lasagna noodle on top.
  18. 18Repeat layers: sauce, spinach, sun-dried tomatoes, mozzarella, and mushrooms.
  19. 19Finish with a top layer of mozzarella and sprinkle with pepper.
  20. 20Cover the baking dish with aluminum foil, tenting it.
  21. 21Bake for 20 minutes at 400°F (205 C) with a rack in the center position.
  22. 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!).