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Categories:
butter flour low-fat milk vegetable stock bay leaf rosemary Parmesan cheese spinach mushrooms onion clove garlic olive oil lasagna sheets
Viewed: 10 - Published at: 8 years agoIngredients
- 2 tbsp butter, softened
- 1/3 cup flour
- 3 cups low-fat milk
- 1 cup vegetable stock
- 1 None bay leaf
- 1 sprig rosemary
- 2 oz Parmesan cheese, grated
- 2 lbs spinach
- 2 lbs mushrooms, halved
- 1 None onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 2 tbsp olive oil
- 9 None lasagna sheets
Method
- Preheat oven to 400°F. For the Bechamel sauce, melt butter in a saucepan, sprinkle in the flour and cook and stir 5 mins. Pour in milk and stock while continuing to stir. Add bay leaves and rosemary and simmer 10 mins, stirring occasionally. Remove herbs, add the Parmesan and season.
- Meanwhile, for the filling, blanch spinach in boiling salted water 2 mins. Drain and rinse. Heat 1 tbsp oil in a frying pan and saute onion and garlic until soft. Add the spinach and season. Remove from heat and set aside. Heat remaining oil in a pan and saute the mushrooms until soft. Remove from heat and set aside.
- Pour a little Bechamel into an 8 x 12 inch ovenproof dish. Lay 3 lasagna sheets next to each other in the dish, spread with Bechamel, then top with spinach and mushrooms. Spread a little Bechamel on the mushrooms, then add another layer of lasagna sheets. Repeat with remaining Bechamel, spinach and mushrooms, finishing with a layer of lasagna sheets, some bechamel and a few mushrooms. Bake 45 mins to 1 hour. Serve hot.
