Spinach and Portobello Mushroom Lasagna

Cecilia Hernandez
Cecilia Hernandez
A delicious and different lasagna filled with spinach, portobello mushrooms, béchamel sauce, and cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 4 bunches spinach 4 bunches spinach
  • 8 portobello mushrooms
  • 8 turkey bacon, Turkey
  • 1/2 sticks butter 1/2 sticks butter
  • 500 grams lasagna pasta
  • 1 ration bechamel sauce
  • 200 grams Mozzarella cheese 200 grams Mozzarella cheese
  • 200 milliliters clotted cream, or cream
  • 80 grams Parmesan cheese, grated 80 grams Parmesan cheese, grated
  • 1 pinch pepper 1 pinch pepper
  • vegetable oil vegetable oil
  • salt , to taste salt , to taste
Preparation
1h
0 mins
Low
  • Chop the bacon into small squares, place in a skillet until golden brown but not hard.
  • In another skillet, melt the butter (add a little oil to prevent burning), add the spinach and mushrooms, and sauté until tender.
  • Drain and season with salt and pepper, then add the bacon. Cook the pasta as directed on the package, ensuring the sheets do not stick together.
  • Grease a large baking dish or two smaller ones and cover the bottom with lasagna, making layers: one layer with vegetables and half of the béchamel sauce, another layer of lasagna, the rest of the béchamel sauce, and all the mozzarella cheese. Pour the cream into the béchamel sauce and spread it over the lasagna. Sprinkle the surface with Parmesan.
  • Bake at 180 °C for 50 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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