Ingredients for 4 people:
- 150 g frozen spinach
- 50 g butter
- Extra virgin olive oil
- 200 g seasonal mushrooms
- Salt and pepper
- 500 g ricotta
- 200gr Bechamel sauce
- 500 g crushed tomato
- Lasagne sheets (no pre-cooking required)
- Melting cheese
Preparation:
- Place the drained spinach in the mixing jar. Shred on speed 5, 20 seconds. Cook with the butter and a drizzle of olive oil on speed 1, 120 degrees, 4 minutes.
- Add the washed mushrooms, season with salt and pepper and cook on speed 1, 120 degrees, 3 minutes.
- Uncover the jar and allow the spinach and mushroom mixture to cool.
- Stir in the ricotta. Season again with salt and pepper and puree on speed 1, 1 minute. Set aside the filling.
- Place the tomato in the jar with half a capful of olive oil.
- Select “sauce”, speed 1, 100 degrees, 5 minutes. Season with salt and pepper and set aside.
- Place some béchamel sauce on a tray with non-stick paper and place a plate of pasta on top.
- Assemble the lasagne by alternating the pasta with the spinach and ricotta mixture.
- Top with the tomato sauce, sprinkle with melted grated cheese and bake au gratin in the oven at 200ºC.
