Vegetarian Mushroom and Spinach Lasagna

March 14, 2017

This Vegetarian Mushroom and Spinach Lasagna is easier to make than the meat one, and it’s not as heavy for the stomach. It’s healthier but equally tasty.

700 g of mushrooms, thinly sliced
400 g of fresh spinach
12 lasagna sheets
250 g of ricotta cheese
1 tablespoon of flour or starch
200 ml of milk
salt and pepper to taste
1 teaspoon of thyme
1 leek, sliced
1 tablespoon of olive oil
100 g of grated mozzarella cheese

For this recipe, you will need a 30×20 baking sheet, where the lasagna sheets will fit perfectly. Start by peeling and slicing the mushrooms, then the leeks and wash and cut into smaller pieces the spinach....
See the full directions on my site

Nutritions

Calories
736

Sodium
1016mg
42% DV

Fat
28g
43% DV

Protein
38g
77% DV

Carbs
86g
29% DV

Fiber
9g
39% DV