Vegetarian Mushroom Lasagna Recipe
This vegetarian mushroom lasagna recipe is a mush try for all vegetarians out there!
Servings: 2 servings
Ingredients
- 75 g butter
- 50 g flour
- 750 ml milk
- 100 g Mascarpone cheese
- 1 kg spinach
- 1 teaspoon nutmeg
- 50 g Parmesan grated
- 400 g mushrooms
- 500 g leeks cut in rounds
- 2 cloves of garlic crushed
- 10-12 canned tomatoes cut into thin slices
- 250 g lasagna sheets
- 70 g almond slices
Instructions
- Turn on the oven.
- Scald the spinach in hot water for 2 minutes.
- Drain thoroughly and chop finely.
- Melt 50 g of butter on medium heat and then add the flour and simmer for 1 minute.
- Take off the heat and add the milk, little by little, stirring until smooth.
- Put the pot back on fire and stir continuously for 2-3 minutes.
- Add the cream cheese, the chopped spinach, nutmeg and half of the grated Parmesan and mix until you get a homogenous sauce.
- Heat the remaining butter in a different pan, and then add the mushrooms, the leeks and the garlic.
- Sauté for 3-4 minutes. Add the tomatoes.
- First, pour one quarter of the sauce on the bottom of a heat-resistant square pan (23x23 cm and 5 cm deep) then pour a third of the mushroom mixture, and layer of lasagna sheets on top.
- Repeat the procedure twice more, ending with a layer of sauce on top.
- Sprinkle the sliced almonds and then the Parmesan cheese on top.
- Bake 25-30 minutes.
- Serve the mushroom lasagna with a green salad.