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
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.
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.
Preheat the oven to 200° C
In a baking dish size 23X33 cm pour 1 ladle of béchamel and top with 3 sheets of Perfetto Oven-Ready Lasagne
Top the lasagne sheets with another ladle of béchamel, the mushrooms and spinach mixture, sprinkle each layer with Parmesan cheese
Continue until you have 4 layers
Top the lasagne with the Emmental & Mozzarella cheese mixture
Bake for 15-20 minutes, then let cool down for approximately 5 minutes