Just boosting up a little the traditional lasagne with some spinach and mushroom and it becomes special. As this dish is free from meat, it is excellent for vegetarians!
- Prep Time : 30 minutes
- Cook Time : 45 minutes
Slice and then sauté the mushrooms. Cook the spinach in salted water. Drain.
If possible, use fresh lasagne pasta as it is much softer and adds extra flavour to the dish. The best size of ovenproof dish is low-sided and around 30x20 cm. The ingredients will be layered. First a layer of béchamel sauce, then the first lasagne pasta layer. Next a layer of mushrooms and sliced tomatoes with dots of herb butter. Another layer of pasta next, then the spinach and cover with béchamel sauce. Continue with the layers until you have included all the ingredients.
The final layer is béchamel sauce and grated cheese. You can use smoked cheese. Arrange some mushrooms and tomato slices on the top and bake in the oven until golden brown (200 °C for about 45 minutes).