Mushroom – Spinach – Lasagna with Feta Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 ml heavy cream or soy cream
- 100 ml milk, 1.5%
- 125 g feta cheese
- 2 tablespoon sour cream
- 500 g mushrooms, fresh
- 1 onion (s), chopped
- 3 clove (s) garlic, chopped
- 1 shot white wine
- 400 g spinach leaves, frozen
- 6 lasagne plate (s) without pre-cooking
- 1 scoop light mozzarella, sliced
- salt and pepper
- Chilli powder
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Puree the cream with milk, feta and 1 tablespoon sour cream with a hand blender to make a sauce and season with salt, pepper and chili powder.
- Cut the mushrooms into slices, fry them with the onions and garlic and season with salt and pepper. Add a dash of white wine and 1 tablespoon of sour cream, bring to the boil briefly and set aside.
- Cook the spinach leaves in a little salted water and drain well.
- In a medium-sized lasagna dish (suitable for 2 lasagna plates next to each other), first cover the bottom with a little feta sauce. Then place 2 sheets of lasagne on top. Layer a little spinach and mushrooms on top, and again some feta sauce. Place 2 more lasagne sheets on top. Then again layer in the spinach and feta sauce, again 2 lasagne plates, on top of the remaining mushrooms and the rest of the feta sauce. Finally, distribute the mozzarella slices on the casserole and dust with paprika powder.
- Bake in the oven at 200 ° C for 40 minutes.
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