Ingredients 700g of mushrooms, thinly sliced
400g of fresh spinach
12 lasagne sheets
250g of ricotta cheese
1 tablespoon of flour or starch
200ml of milk
Salt and pepper to taste
1 teaspoon of thyme
1 leek, sliced
1 tablespoon of olive oil
100g of grated mozzarella cheese
Start by peeling and slicing the mushrooms, then the leeks and wash and cut the spinach into smaller pieces if they are large leaves.
In a large pot heat 1 tablespoon of olive oil, add the mushrooms and leeks and saute for 5-6 minutes. *Season with thyme, salt and pepper.
Next, add one tablespoon of flour or starch and stir to cover the mushrooms with it. After 1 minute, gently pour the milk as you stir. This way, you'll not get lumps in the sauce.
Lastly, add the entire quantity of spinach, stir to wilt it and let the mushroom sauce cook on low heat for 10 minutes.
Into the dish, add 1 tablespoon of sauce so that the lasagna sheets don't stick. Add 3 lasagne sheets, 4 tablespoons of mushroom sauce, 2 tablespoons of ricotta cheese and 15 grams of grated mozzarella cheese. Now, add another layer of lasagne sheets and repeat this step until you finish your sauce.
The last layer has to be with mushroom sauce, ricotta, and mozzarella cheese.
Bake the lasagne with aluminum foil on top for 20 minutes at 200*C, and then, take the foil off and cook it for 15 more minutes, until it's golden on top.
For this recipe, you will need a 30x20 baking sheet, where the lasagna sheets will fit perfectly.
The lasagna sheets I used don't need additional cooking, but if yours do then cook them according to the package instructions.