A delightful twist on the classic lasagna, featuring layers of creamy spinach and mushrooms, blended with a medley of cheeses.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the lasagna noodles according to the package instructions. Drain and toss with a bit of olive oil to prevent sticking.
Use a large pot to avoid noodles sticking together.
In a large sauté pan, melt butter over medium heat. Add the mushrooms and cook until golden brown.
Don't overcrowd the pan to allow mushrooms to brown properly.
Add the green onions, shallots, and garlic to the pan. Cook until fragrant.
Stir constantly to prevent burning.
Stir in the spinach, white pepper, and salt. Cook until the spinach is wilted.
Fresh spinach cooks down quickly, so keep an eye on it.
Transfer the mixture to a bowl and set aside.
This allows the flavors to meld together.
In the same pan, heat olive oil and whisk in the flour. Gradually add the broth, cream, and wine, stirring until thickened.
Whisk continuously to avoid lumps.
Season the sauce with thyme and basil. Remove from heat.
Taste and adjust seasoning as needed.
In a baking dish, spread a layer of sauce, followed by noodles, filling, and shredded cheeses. Repeat layers, ending with sauce and Parmesan on top.
Press down gently on each layer for even distribution.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.
Let the lasagna rest for 10 minutes before serving.
Nutze unsere App für das beste Erlebnis
