Lasagna with mushrooms and spinach
Is there anything better than a really creamy lasagna? This one is packed with butter-fried mushrooms, spinach and béchamel sauce with parmesan. Feel free to mix different types of mushrooms or cook with one type, such as chanterelles.
Do this: Finely chop the onion and finely chop the garlic. Slice the mushrooms (save some mushrooms for garnish). Heat a large frying pan over high heat. Add a little butter and olive oil and fry the mushrooms in batches. Do not overfill the pan, otherwise the mushrooms will boil instead of getting a nice frying surface. Fry until all the liquid has boiled away and the mushrooms have a really golden brown color. Add the onion and fry for 3-4 minutes until softened. Stir in the garlic and fry for a little longer. Turn the spinach over and let it just wilt. Season with thyme, salt and black pepper. Set aside. Melt the butter in a saucepan. Whisk in the flour and let it sizzle for a minute or so without browning. Add the milk a little at a time, whisking constantly, until the sauce is completely smooth. Simmer for about 8–10 minutes, stirring until it has thickened. Stir in the parmesan, mozzarella, salt, pepper and nutmeg. Preheat the oven to 200 degrees, top and bottom heat. Spread a thin layer of béchamel sauce in the bottom of an oven dish. Add a layer of lasagna sheets. Spread over the mushroom filling and béchamel sauce. Continue layering in the same way until all the ingredients are used up.
Finish with lasagna sheets, a generous layer of béchamel sauce and top with parmesan and mushrooms. Bake in the middle of the oven for 35–40 minutes until the lasagna is golden and bubbly. Let the lasagna rest for about 15 minutes before serving.
