Creamy Spinach and Mushroom Lasagna Extravaganza

Creamy Spinach and Mushroom LasagnaIngredients:
For the Lasagna Sheets:
1 cup all-purpose flour 2 large eggs 1/4 teaspoon saltFor the Spinach Filling:
1 pound fresh spinach, washed and roughly chopped 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1/2 pound sliced mushrooms 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon black pepperFor the Bechamel Sauce:
1/4 cup unsalted butter 1/4 cup all-purpose flour 3 cups milk 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground nutmegFor the Cheese Sauce:
1 cup grated mozzarella cheese 1/2 cup grated sharp cheddar cheeseInstructions:
To make the Lasagna Sheets:
1.
In a large bowl, whisk together the flour and salt.
2.
Add the eggs and stir until a dough forms.
3.
Knead the dough on a lightly floured surface for a few minutes until it becomes smooth and elastic.
4.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
To make the Spinach Filling:
1.
Heat the olive oil in a large skillet over medium heat.
2.
Add the onion and garlic and cook until softened about 5 minutes.
3.
Add the mushrooms and cook until browned and tender about 5 minutes more.
4.
Add the spinach and cook, stirring occasionally, until wilted and tender about 5 minutes.
5.
Stir in the Parmesan cheese, parsley, salt, and pepper.
To make the Bechamel Sauce:
1.
In a saucepan over medium heat, melt the butter.
2.
Whisk in the flour and cook for 1 minute.
3.
Gradually whisk in the milk until smooth.
4.
Bring to a simmer and cook, stirring occasionally, until thickened about 5 minutes.
5.
Season with salt, pepper, and nutmeg.
To Assemble the Lasagna:
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Roll out the lasagna dough into thin sheets.
3.
Cut the sheets into rectangles or squares to fit your baking dish.
4.
Spread a thin layer of bechamel sauce on the bottom of the baking dish.
5.
Layer with sheets of lasagna, then the spinach filling, and then the cheese sauce.
6.
Repeat layers until you have used up all of the ingredients.
7.
Sprinkle the mozzarella cheese on top.
8.
Bake for 30-35 minutes, or until bubbly and golden brown.
9.
Let stand for a few minutes before slicing and serving.
Tips:
You can use store-bought lasagna sheets if you don’t have time to make your own.
To make a vegetarian version, omit the cheese sauce and use vegetable broth instead of milk to make the bechamel sauce.
You can add other ingredients to the spinach filling, such as cooked ground beef, sausage, or ricotta cheese.

Creamy Spinach and Mushroom Lasagna Extravaganza

Bynews dail

By news dail

Related Post

Flavorful Chicken Tikka Masala Delights

Easy and Flavorful Chicken Stir-Fry

Chicken Tikka Masala A Culinary Masterpiece

Leave a Reply Cancel reply