A whole new level of enjoying comfort food.
Prep time: 10 minutes
Cooking time: 35-40 minutes
200g fresh button mushrooms
100g fresh spinach
2 large tomatoes
2 mozzarella balls
2 cloves of garlic chopped
1 packet of lasagna sheets
1 cup all purpose flour
2 cups of whole milk
1 small carton of light single cream
2 leaves of bay leaves
1 cinnamon stick
Salt and pepper
Drizzle of olive oil
Step. 1: In a large pan drizzle the olive oil and add the garlic with chopped mushrooms. Let it cook on a medium heat, allowing the water to evaporate from the mushrooms
Step. 2: Add the washed spinach into the pan and allow the spinach to cook with the mushrooms, until the water fully evaporates.
Step. 3: Add the passata, cinnamon stick, bay leaves, dried basil, salt and pepper into the pan. Let it simmer for 5 minutes, then add the light cream. Stir well and let the sauce cook for 15 minutes. Discard the cinnamon stick once it’s ready.
Step. 4: Wash and cut the tomatoes in large slices, do the same for the mozzarella too.
Step. 4: In an oven proof dish, lay out the lasagna sheets and then slowly add half of the sauce on top. Add half of the tomato slices on top of the sauce. Continue to do this, until you are finished with a layer lasagna sheets.
Step. 5: For the bechamel sauce, heat the butter with the flour in a saucepan and continue to whisk until it forms into a roux. Then add the milk and continue to whisk until it forms into a thick, creamy sauce. Add the nutmeg at the end and whisk some more.
Step. 6: Add the bechamel sauce on top of the finishing layer of the lasagna sheets. Then add the mozzarella on top and let it bake in the oven for 30 minutes, or until it is golden brown on top.