Lasagna with mushrooms, spinach and four types of cheeses

Submitted by enr on 02 Jul 2009
500 g spinach, clean and without stems
5 tbsp butter
1/4 cup chopped onion
2 tsp chopped garlic
3 large mushrooms (parasol mushrooms or mushrooms)
salt, red pepper, 1/8 tsp grated nutmeg
1/4 cup flour
4 cup milk
2 and 1/2 cup grated feta cheese Parmesan
400 g feta cheese Ricotta
200 g cheese
150 g feta cheese Mozzarella
450 g peel lasagna
Preheat the oven to 180 C. In a saucepan put salted water to a boil and add the spinach. It is better to stand 3-4 minutes in boiling water. Strain it through a fine strainer, press with a large spoon to get out as much water. Cut it into small pieces. In a large skillet melt 1 tbsp butter on medium intensity stove. Add onion and garlic, stirring for 1 minute, add the mushrooms, salt, pepper and stir until the mushrooms are soft and water evaporates them, about 5 minutes. Move from heat to cool. TOPPING: In a large saucepan, melt the remaining 4 tbsp butter on medium heat, add the flour, stir until golden, about 2 minutes. With stirring, slowly add the milk, continue stirring until thickened. Season to taste with salt, pepper, nutmeg and 1 cup Parmesan, stir for about 2 minutes, remove from the heat. In bowl, combine cheese, mozzarella and Rikotata. Add 1 tbsp of sauce topping them. In the pan put four sheets to each other, and all of them put the white sauce, mushrooms and spinach. Place crust on each new crust. Again alternate white sauce, mushrooms, spinach, this time put the mixture and cheese. So as alternate endings must have a crust. Pour on top with the remaining white sauce and sprinkle with Parmesan. Optional you can add basil. Put foil and bake for 10 minutes, then remove it and finish cooking until golden brown catch.
Very difficult
0 users
02 Jul 2009


Can you tell me what this ricotta and what I can replace him.

Ricotta is a type of fresh cheese, you can replace it with unsalted fresh cheese or cottage cheese.