Spinach Lasagna with Mushrooms

(220 votes)
Total Time Icon
Total time: 9 hours 35 min
Preparation Time Icon
Prep time: 20 min
Cooking Time Icon
Cook time: 1 hour 15 min
Rest Time Icon
Rest time: 8 hours
Yield Icon
Enough for 2 people

🍓 Ingredients

  Lasagne plates approx. 8 - 12 pieces
5 Mushrooms possibly one more or less
450 grams Spinach TK
2 Onions
200 grams Emmentaler grated
1 Garlic clove
1 cup Creme fraiche
200 grams Gouda grated
2 Egg yolk
625 milliliters Milk
30 grams Butter or margarine
2 heaped tablespoons Flour
2 teaspoons Vegetable broth instant
  Oil for cooking and greasing the form
1 1/2 liter Salted water

🍽 Instructions

Bring 1 1/2 l salted water with 1 tablespoon oil to a boil, place the lasagna sheets in the boiling water and simmer for approx.

8 – 10 minutes.

Then rinse the lasagna sheets and drain them in a colander. For the spinach filling, finely dice an onion, finely press the garlic clove and sauté in 3 tablespoons of oil in a wide pot until translucent. Add the defrosted frozen spinach and sauté.

Add 1 tsp vegetable stock and some pepper and season to taste.

Rub or rinse the mushrooms, peel as needed, chop finely and add. Mix in the Emmentaler, crème fraîche and 2 egg yolks, season again. If necessary, 125 ml of milk can be used to stretch. For the bechamel sauce, finely dice an onion and sauté in 30 g butter or margarine in a small saucepan. Stir in the flour with a whisk.

Add 500 ml milk to the flour butter while stirring and simmer for about 5 – 10 minutes.

Continue stirring occasionally.

Season the sauce with 1 tsp vegetable stock, pepper and nutmeg. For layering, you will need the Gouda and some oil.

Grease the casserole dish with the oil, this also works with butter or margarine.

1st layer: 2 – 3 pasta plates

2nd layer: spinach filling (the first half) 3rd layer: 2 – 3 pasta plates

4th layer: light sauce (the first half)

5th layer: 2 – 3 pasta plates 6th layer: spinach filling (the second half) 7th layer: 2 – 3 pasta plates 8th layer: light sauce (the second half) 9th layer: sprinkle the Gouda on top Bake the lasagna at 180° C convection oven for 20 – 30 minutes, if using raw pasta sheets.

If the lasagna noodles have been precooked, the cooking time can be halved with the oven preheated.

📊 Nutrition Facts

Nutritional values per serving:

9 g
31 g
20 g

📝 Recipe Overview

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