A recipe with great taste and convenience. The only thing you have to do is accompany the lasagna with a bottle of Playia White Dry from ‘Oenou Yi – Ktima Vassiliades’.
Ingredients:
- 200 ml fresh/heavy cream
- 5 tbsp. olive oil
- 3 spring onions, finely chopped
- 2 cloves garlic, finely chopped
- 250 gr. mushrooms of your choice, cut into thin slices
- 2 tbsp. plain flour
- 3 cups of vegetable broth
- 350 gr. fresh spinach leaves
- 200 gr. grated parmesan
- salt and pepper
- lasagna
Preparation:
- Preheat your oven to 180oC.
- Heat the olive oil in a pan; add the onions and garlic and sauté for about 2-3 minutes, until they soften.
- Add the mushrooms and season with salt and pepper, continuing to sauté for another 5 minutes, until they wither.
- Add the flour and stir until absorbed; then slowly add the broth, until the sauce sets and thickens.
- Add the cream, half the cheese and the spinach leaves and let them cook for another 5 minutes, until the spinach withers.
- Spread some of the mixture on the bottom of a fireproof dish and add the first layer of lasagna, then again a layer of mixture. Continue with the same process.
- Sprinkle the top with the remaining cheese and freshly ground pepper and bake for about 30-35 minutes.
- Let them slightly cool and serve next to a glass of Playia White Dry from ‘Oenou Yi – Ktima Vassiliades’.
