Ceci Hernandez

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Ceci Hernandez

Lasagna with Spinach and Portobello Mushrooms

Name: Lasagna with Spinach and Portobello Mushrooms
Prep time: 60 min
Cook time: 60 min
Yield: 10
Cuisine: Italiana
Ingredients: 4 bunches spinach; 8 portobello mushrooms; 8 turkey bacon, of Turkey; 1/2 sticks butter; 500 grams lasagna pasta; 1 ration bechamel sauce; 200 grams mozzarella cheese; 200 milliliters whipped cream, or cream; 80 grams parmesan cheese, grated; 1 pinch black pepper; oils; salt, to taste

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Ceci Hernandez

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A rich different lasagna filled with spinach, portobello mushrooms, béchamel sauce and cheese.

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Ingredients

10 portions

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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.

PRESENTATION

Accompany with a rich salad of figs or fruits.

TIPS

To prepare the bechamel: melt 4 tablespoons of butter, then add 4 tablespoons of flour and stir with a balloon whisk for 2 minutes over medium heat. Add 2 cups of warm milk little by little, stirring until thick.