I flipped through one of the only cookbooks I kept in this Parisian move and a spinach mushroom lasagna recipe made me very envious. I was inspired by this dish and turned it into something that looks more like me! It was delicious and I really want to redo a dish of these delicious lasagna!
Spinach mushroom lasagna: the recipe
6 lasagne plates
500g white mushrooms from Paris
500g frozen chopped spinach
1 CS of coconut oil
1 CS of olive oil
Unsweetened almond milk
1 ball of mozzarella
Defrost the spinach beforehand.
Prepare the shallots and vegetables. Peel the shallots and mince them finely. Wash the mushrooms, cut off the end of the foot and cut into slices.
In a frying pan, brown the shallots with the olive oil before adding the mushrooms and spinach. Cover the time that the vegetables become melting. Reserve.
Prepare the béchamel “vegan”. I must admit that I prepared it for the feeling so I could not weigh all the ingredients. I made a red with coconut oil and rice flour, that is to say that I melt the coconut oil to which I added the flour until the together agglomerates. Then I loafed with almond milk. Be careful of whipping to avoid lumps. Season with salt and pepper to adjust the taste. I also like to grate some nutmeg.
Pour the vegetables in the béchamel and assemble the lasagna.
In a slightly oiled dish (I use a spray or a brush), put two to three plates in the bottom to hold the stuffing. Pour the vegetable / béchamel mixture and add a few pieces of mozzarella cheese. Arrange remaining lasagna plates and finish with vegetables and mozzarella again.
Bake for about 30 minutes at 200 ° C, hot, in a preheated oven.