Ingredients for 4 people:
- 150 g frozen spinach
- 50 g of butter
- Extra virgin olive oil
- 200 g seasonal mushrooms
- Salt and pepper
- 500 g ricotta
- 200 g of Béchamel sauce (see recipe page?)
- 500 g of crushed tomato
- Lasagna sheets (not precooked)
- Cheese that melts
Preparation:
- Place the drained spinach in the mixing jug. Crush them at speed 5, 20 seconds. Cook with butter and a drizzle of olive oil on speed 1, 120 degrees, 4 minutes.
- Incorporate the washed mushrooms, salt and pepper and cook at speed 1, 120 degrees, 3 minutes
- Uncover the mixing jug and let the mixture of spinach and mushrooms cool.
- Add the ricotta. Add salt and pepper again and crush on speed 1, 1 minute. Set aside the filling.
- Place the tomato in the mixing jug with a half cap of olive oil.
- Cook at SL speed, 100 degrees, 5 minutes. Season with salt and pepper and set aside.
- Place béchamel sauce on a tray with non-stick paper and top with a lasagna sheet.
- Assemble the lasagna by sandwiching the pasta with the spinach and ricotta mixture.
- Cover with tomato sauce, sprinkle with grated cheese that melts and grill in the oven at 200ºC.
