Creamy Spinach & Mushroom Lasagna A cozy, meat-free lasagna layered with tender sautéed mushrooms, fresh spinach, creamy ricotta, and melty cheese — baked until beautifully golden and irresistibly comforting. Ingredients 2 tbsp olive oil 1 tbsp butter 1 large onion, finely chopped 4 garlic cloves, minced 16 oz (450 g) mushrooms, sliced 6 cups fresh spinach (or 10 oz frozen, thawed & drained) Salt & pepper, to taste 1 tsp Italian seasoning Pinch of red pepper flakes (optional) 15 oz (425 g) ricot

Ultimate Mushroom Lasagna Recipe! Cooking is a family activity for Rita and Giovanna and here they are making their favourite mushroom lasagna. For the dough: 300g 00 flour, 3 eggs For the béchamel: 1 litre semi skimmed milk, 80g each of butter and flour, plenty of nutmeg For the mushrooms: a 750g mixture, including porcini if you can, 2 garlic cloves, 1/2 a glass of white wine, olive oil (not too much), salt To assemble: 250g mozzarella, 50g Parmigiano or similar. | Pasta Grannies