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INGREDIENTS
- 1 Box Barilla® Oven-Ready Lasagne
- 100 g 4 Tbsp Butter
- 100 g 4 Tbsp flour
- 750 ml Cups Whole Milk
- 5 g small table spoon salt
- to taste Black pepper
- g g Non- salted cream cheese
- 3 Eggs
- 100 g Grated Emmental Cheese
- 150 g cups fresh mushrooms
- 3 bundle of spinach
- 1 bundle of leek
- 5 cloves garlic
- 250 ml cup of cooking cream
- 3 Tbsp olive oil
- to taste Origano
- to taste Black pepper
- 230 g Emmental & Mozzarella mix of cheese
Directions
- 1.In a medium sauce pan bring milk to a simmer. Meanwhile in another medium sauce pan, melt butter and whisk in the flour to form a roux, cook over a low flame. Once the milk is simmering, add the milk to the roux and whisk frequently until the sauce is thi
- 2.In a large skillet sauté garlic in olive oil and butter over medium heat, add chopped leek, mushrooms slices, spinach and cooking cream and cook over high heat. Season with salt & pepper, set aside to cool down.
- 3.In a large bowl, put cream cheese and 1 egg and whisk then add the cooked leek, mushrooms slices, spinach and mix gently. Add parmesan cheese to taste.
- 4.Preheat the oven to 200° C
- 5.In a baking dish size 23X33 cm pour 1 ladle of béchamel and top with 3 sheets of Perfetto Oven-Ready Lasagne
- 6.Top the lasagne sheets with another ladle of béchamel, the mushrooms and spinach mixture, sprinkle each layer with Parmesan cheese
- 7.Continue until you have 4 layers
- 8.Top the lasagne with the Emmental & Mozzarella cheese mixture
- 9.Bake for 15-20 minutes, then let cool down for approximately 5 minutes
- 10.Serve warm