Spinach-Cheese Lasagna

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp salt
• 2 tbsp olive oil
• 500 g spinach
• 500 g Ricotta
• 1 mozzarella (150 g)
• 200 g mushrooms
• 2 Garlic cloves
• 2 bunches basil
• 2 bunches flat-leaf parsley
• 0.5 lemon
• 2 tbsp instant vegetable broth
• Salt
• pepper (ground)
• 200 g whipping cream
• flour for handling
• fat (for the pan)
• 1 packet light sauce
• 250 ml white wine
• 100 g cheddar (grated)

Instructions

1. 1.

   Mix flour with eggs, salt and oil to form an elastic dough. Knead well, wrap in cling film and let rest at room temperature for about 1 hour.

2. 2.

   Meanwhile cut mozzarella into cubes. Clean mushrooms and slice them. Wash spinach thoroughly, rinse and drain. Boil about 500 ml water in a large pot, add spinach until it wilts while stirring occasionally. Once boiled, drain, shock with cold water, dry well and squeeze out excess moisture. Roughly chop the spinach and mix with ricotta, mozzarella cubes, mushroom slices, crushed garlic and torn herbs. Season with lemon juice, seasoned broth, salt and pepper and fold in cream.

3. 3.

   Roll dough on a lightly floured surface (or use a pasta machine) into thin sheets. Grease a square baking dish and line the bottom and sides with dough. Layer remaining dough and spinach filling alternately, ending with a layer of noodles. Mix light sauce and wine, bring to a boil while stirring. Pour over lasagna and sprinkle grated cheddar on top. Bake in preheated oven at 180°C (middle rack) for about 50-60 minutes.