A rich different lasagna filled with spinach, portobello mushrooms, béchamel sauce and cheese.
Learn more about Ceci Hernandez
Ingredients10 portions
Preparation
Chop the bacon in small squares, put in a pan until golden brown without being hard.
In another pan, melt the butter, (put a little oil so it does not burn) add the spinach and mushrooms, sauté until tender.
Drain and season and add the bacon. Cook the pasta as indicated by the package without sticking the sheets.
Grease a large pyrex or two or two smaller ones and cover the base with lasagna, make layers: a layer with vegetables and half of the béchamel sauce, another of lasagna, the rest of the béchamel sauce and all the mozzarella cheese. Pour the cream or cream into the béchamel sauce and spread over the lasagna. Sprinkle the surface with Parmesan.
Bake at 180 ° C for 50 minutes.
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