Name: Creamy Mushroom and Spinach Lasagna
Prep time: 50 min
Cook time: 30 min
Yield: 6
Cuisine: Internacional
Ingredients: 1/4 cups bacon, finely chopped, for filling; 2 cloves garlic, finely chopped, for filling; 1 cup white onion, sliced, for filling; 3 cups spinach, baby, for filling; 2 cups white button mushrooms, sliced, for filling; 2 cups portobello mushroom, chopped, for filling; 1 pinch salt; 1 pinch pepper; 4 teaspoons butter, for the white sauce; 3 tablespoons flour, for the white sauce; 1 cup cow's milk, for the white sauce; 1/2 cups white wine, for the white sauce; 1 cup whipping cream, for the white sauce; 1/2 cups cream cheese, for the white sauce; 1 cup Parmesan cheese, for the white sauce; 1 pinch salt, for the white sauce; 1 pinch white pepper, for the white sauce; 1 pinch nutmeg, for the white sauce; lasagna pasta; 2 cups Manchego cheese, grated, for sauce and for gratin; 1 portobello mushroom, sliced, for decoration

Preparation

20 mins

30 mins

Low

Preheat the oven to 200° C. Heat a deep skillet over medium heat and cook the bacon until golden and it releases its fat, add the garlic, onion, spinach, mushrooms, portobello mushroom, season, and cook for 5 minutes. Remove and set aside.