Creamy mushroom and spinach lasagna: A gastronomic delight that you will love

Creamy mushroom and spinach lasagna: A gastronomic delight that you will love

This delicious creamy mushroom and spinach lasagna is a perfect recipe for meatless Mondays. It's also a healthy recipe because it has all the food groups we need in a complete meal, such as pasta, vegetables, cheese protein and cream fat.

Enjoy a creamy meatless lasagna at your next dinner. This pasta is a great option as part of a Christmas meal.

Creamy mushroom and spinach lasagna


Creamy mushroom and spinach lasagna


Preheat the oven to 200° C.

Heat a deep frying pan over medium heat and cook the bacon until golden brown and release the fat, add the garlic, onion, spinach, mushrooms, portobello mushroom, season and cook for 5 minutes. Remove and set aside.

Heat a small pot over medium heat, melt the butter, add the flour and cook until it browns. Add the milk, the white wine and add the cream to beat together with the cream cheese and the parmesan cheese, season with salt, pepper and nutmeg to your liking. Cook until the cheese is melted. Once it boils, remove from cooking and set aside.

Cook the lasagna sheets in boiling water with salt. Drain and set aside.

In a container for oven place the lasagna sheets, a little bit of sauce and filling. Repeat until the oven dish is full, finish with lasagna sheets, more white sauce and grated manchego cheese. Add portobello and thyme to decorate.

Grill in the oven for 10 minutes. Remove from the oven, serve and enjoy.


Serve the lasagna with salad.

For the white sauce, cook the flour well with the butter so that it does not taste raw.

Alejandro Peña

Journalist, broadcaster and creative editor+ info

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