How To Cook Lasagna With Mushrooms, Spinach, Potatoes And Cheese - Recipe

Author: Victoria Aly Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook Lasagna With Mushrooms, Spinach, Potatoes And Cheese - Recipe

Learn how to cook "Lasagna with mushrooms, spinach, potatoes and cheese". Delicious recipe.

Required products :

18 lasagna leaves
700 grams of potatoes
300 grams of carrots
500 grams of mushrooms of your choice
1 kg of spinach
2-3 onions
200 grams of mozzarella
200 grams of parmesan
1 liter of béchamel sauce
salt and pepper

For the sauce:

50 grams of butter
5-6 tablespoons of flour
1 liter of fresh milk
black pepper, nutmeg and salt

Method of preparation :

Stew the spinach until done (or until all the liquid has evaporated if you use frozen).

Separately fry the finely chopped onion for 5 minutes, then add the chopped mushrooms and cook the products for 10 minutes.

Peel the potatoes and carrots and cook until fully cooked, mash them, without the need to obtain a uniform consistency of puree.

Make a Béchamel sauce by first melting the butter in a suitable bowl, then adding the flour in portions and mixing well so that the fat absorbs the dry ingredient. The result is a small piece resembling plasticine. Leave it on the stove for a while, then slowly start to increase its size by pouring the hot milk in portions and stirring thoroughly after adding each.

Finally, season with pepper, nutmeg and salt.

It's time to assemble the lasagna.

There are two options: either arrange the lasagna leaves, smearing each of them with the sauce, or dip the crusts in bechamel before putting them in the pan.

In this case we choose the second one for making the lasagna. Dip some of the leaves in the milk liquid and arrange them in the dish in which you will bake the dish. Spread half of the onion and mushrooms on their surface, followed by 1/2 of the mixture of potatoes and carrots.

In order not to make the vegetable layer too dry, pour a little (3-5 tablespoons) of the sauce over it.

Order half of the spinach and sprinkle with grated Parmesan cheese.

Next is another layer of bark, again pre-dipped in Béchamel, on it repeat the distribution of products in the same sequence as you already did after the first row of leaves.

Finish the arrangement with a third layer of dough, which you cover with grated mozzarella.

Place the dish in a preheated 180 degree oven for 20-30 minutes. You will get a toasted crust, as you can see in the next photo.

You can serve the lasagna right away, because you will hardly be able to resist it. However, if you have patience, you will enjoy an even more wonderful culinary performance, because the longer the dish stays, the tastier it will become. On the second day after cooking, this lasagna is the most irresistible.

Finally, we will say that the finished dish weighs about 4 kilograms.

Enjoy your meal!

How To Cook Lasagna With Mushrooms, Spinach, Potatoes And Cheese - Recipe

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