Vegetable Lasagna with Mushrooms and Spinach

Ingredients

• 40 g Butter
• 40 g spelt whole‑grain flour
• 500 ml milk (3.5% fat)
• 60 g freshly grated vegetarian parmesan (or other vegetarian hard cheese)
• Salt
• Pepper
• nutmeg
• 200 g tomatoes
• 100 g Spinach
• 100 g button mushrooms
• 80 g shiitake mushrooms
• 2 Garlic cloves
• 2 tbsp olive oil
• 300 g passata
• 1 tsp dried thyme leaves
• 1 tsp Dried oregano
• 12 pre‑cooked whole‑grain lasagna sheets
• 125 g mozzarella

Instructions

1. 1.

   Heat butter in a pot over low heat, melt and stir in the flour, sauté briefly, then gradually whisk in milk. Simmer for about 10 minutes while stirring. Remove from heat, fold in parmesan, and season with salt, pepper, and nutmeg.

2. 2.

   Wash tomatoes, trim stems, and dice. Thoroughly wash spinach and dry. Clean mushrooms and slice. Peel garlic and finely chop. Heat oil in a pan, sauté garlic and mushrooms over medium heat for 2–3 minutes. Season with salt and pepper and remove from heat.

3. 3.

   Whisk passata with thyme and oregano, season with salt and pepper. Spread a thin layer of tomato sauce on the bottom of a baking dish, then lay lasagna sheets. Distribute sautéed mushrooms, spinach leaves, tomatoes, and torn mozzarella over the noodles. Repeat layers until all ingredients are used, finishing with béchamel sauce. Season with pepper and freshly grated nutmeg. Bake in a preheated oven at 200 °C (180 °C fan‑forced) for about 45 minutes until golden brown.