This Vegetarian Mushroom and Spinach Lasagna is easier to make than the meat one, and it’s not as heavy for the stomach. It’s healthier but equally tasty.
- 700 g of mushrooms, thinly sliced
- 400 g of fresh spinach
- 12 lasagna sheets
- 250 g of ricotta cheese
- 1 tablespoon of flour or starch
- 200 ml of milk
- salt and pepper to taste
- 1 teaspoon of thyme
- 1 leek, sliced
- 1 tablespoon of olive oil
- 100 g of grated mozzarella cheese
Making this vegetarian lasagna is very easy and not as time-consuming as the one with ragu and bechamel.
For this recipe, you will need a 30×20 baking sheet, where the lasagna sheets will fit perfectly.
Start by peeling and slicing the mushrooms, then the leeks and wash and cut into smaller pieces the spinach. If you have smaller spinach, leave it like that.
In a large pot heat 1 tablespoon of olive oil, add the mushrooms and leeks and saute for 5-6 minutes.
Season it with thyme, salt and pepper.
Next, add one tablespoon of flour or starch and stir to cover the mushrooms with it. After 1 minute, gently pour the milk as you stir. This way, you’ll not get lumps into the sauce.
Lastly, add the entire quantity of spinach, stir to wilt it and let the mushroom sauce cook on low heat for 10 minutes.
!! The lasagna sheets I used don’t need additional cooking, but if what you’ll use need, cook them according to the package instructions.
Into the baking sheet add 1 tablespoon of sauce, so that the lasagna sheets would not stick.
Add 3 lasagna sheets, 4 tablespoons of mushroom sauce, 2 tablespoons of ricotta cheese and 15 grams of grated mozzarella cheese. Now, add another layer of lasagna sheets and make this step until you finish your sauce.
The last layer has to be with mushroom sauce, ricotta, and mozzarella cheese.
Bake the lasagna with an aluminum foil on top for 20 minutes at 200*C, and then, take the foil off and cook it for 15 more minutes, until it’s golden on top.