Summary

Ingredients

• 16 lasagne plate (s)
• 1 packet creamed spinach
• 2 cans tomato (s), chopped
• 350 g mushrooms
• 800 ml milk
• 80 g flour
• 80 g butter
• 250 g mozzarella
• 4 tablespoon parmesan, grated
• 1 onion (s), diced
• basil
• Tomato paste
• salt and pepper
• oil

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Instructions

1. Fry the onions in a little oil, add the tomatoes and season with salt, pepper and basil. If you like, add a little tomato paste.
2. Thaw the spinach and season with salt and pepper. Clean the mushrooms, remove the stems and cut the mushrooms into thin slices.
3. Melt the butter in a saucepan, sprinkle in the flour and sweat. Add the milk. Bring to the boil and then simmer for 2-3 minutes. Season to taste with salt and pepper.
4. Put approx. 1/4 of the bechamel in a baking dish as the bottom layer, place a layer of lasagne on top and then spread the tomatoes. Brush these with sauce again, place another layer of lasagna on top and spread the spinach on top. This is followed by another layer of sauce and lasagna, then the mushrooms, lightly salt and pepper. These are coated with the rest of the sauce. Cut the mozzarella into approx. 0.5 cm cubes and spread on the last layer. For the last layer, make sure that no noodles are left uncovered, otherwise they will stay hard when baking.
5. Sprinkle with parmesan and bake in the preheated oven at 200 ° C (convection 180 ° C) for at least 30 minutes until the cheese has reached the desired browning.