Summary

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

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Instructions

1. 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.
2. 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.
3. Cook the spinach leaves in a little salted water and drain well.
4. 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.
5. Bake in the oven at 200 ° C for 40 minutes.