Lasagna with spinach and mushrooms economical, quick and delicious Italian dish is ideal for dinners and holidays. It is very easy to prepare and ready quickly. Of any addition to this cheese, it is important that it is smoked cheese! Porcini mushrooms give this dish an irresistible taste and smell, that's why I put them in this recipe because, believe me, you can't do without them. Follow recipe.
Ingredients: baking dish 30×40 cm., simple, total time: 75 min. 4 serving
Lasagna:
12 pieces of dry lasagna-260 g/ to obtain 3 layers of 4 sheets each
600 g of spinach
water
1 teaspoon salt
600 g mushrooms/ cut into strips
a handful of dried Porcini mushrooms/optional
2 cloves of garlic/ finely chopped
50 g butter
120 g of smoked Scamorza/ or Provola
1 teaspoon of extra virgin olive oil
!/2 teaspoon salt
pepper to taste
fresh parsley/ finely chopped
Light Béchamel Sauce:
50 g cornstarch
500 ml of cold totally skimmed milk
1 pinch of salt
1 pinch of grated nutmeg
Sprinkle:
20 g of grated Parmesan Cheese
Preparation:
Prepare all the ingredients as described above — dip the Porcini mushrooms in water and let them rest for about half an hour, do not throw away the liquid, you will need it! Dry the Porcini and set aside.
After that, start by making the béchamel sauce, you can see the processing procedure here.
If you also want a regular béchamel sauce, then look at the recipe here.
Boil the spinach in salted water or steam it for a few minutes, just long enough for it to soften. Once finished, drain them well and then cut them into small pieces and set aside.
Heat a teaspoon of olive oil in a good frying pan and, if you're using Porcini, first add the dried porcini mushrooms soaked in water for 30 minutes and cut into small pieces.
Then add the rest of the other cleaned mushrooms and cut into leaves. Cook over medium heat and cover pan. Cook for about 15 minutes and stir occasionally.
When the water has almost evaporated, add salt, pepper to taste, add finely chopped garlic. As soon as the garlic releases its fragrance, add butter, stir all well. When the butter has melted, add more 1 big tablespoon of liquid where the Porcini mushroom slices were. Cook for a few minutes. Turn off the heat and add fresh chopped parsley and put aside.
Prepare the baking dish where you will bake your lasagna.
Mix in the béchamel sauce with 2 large spoons of liquid from the Porcini mushrooms where they were left.
First coat the baking dish with the béchamel sauce evenly with the help of a spoon.
Place the first layer of lasagna, then spread some spinach and mushrooms from the liquid and sliced Scamorza or Provola cheese, then pour a little béchamel sauce and repeat the second layer: lasagna, vegetables, Scamorza and béchamel. Finish with a layer of lasagna, pour the remaining béchamel sauce over the dough and finely grated Parmesan cheese, and distribute evenly.
Bake in a preheated oven at 180 °C for about 30 minutes.
Then check if a fork easily goes into the lasagna all the way to the bottom, otherwise continue cooking.
To prevent excessive browning of the lasagna on the surface, place aluminum foil over the pan and keep it lower in the oven.
When the lasagna is ready, cut it into larger cubes and serve in shallow plates with the addition of grated Parmesan. Buon appetito!
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