Green mushroom lasagna

Recipe

Step 1.

Heat olive oil in a large frying pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the mushrooms and cook * until they release their moisture and start to brown, about 5-7 minutes.

Step 2.

Add the sliced zucchini and cook for another 5 minutes until they soften. Add the chopped spinach and cook until wilted, about 3 minutes. Season with salt and pepper, then remove from heat and set aside.

Step 3.

Preheat the oven to 180°C. Spread a thin layer of béchamel sauce on the bottom of a 23cm square baking dish. Add a layer of lasagna sheets, followed by a third of the vegetable mixture, and a third of the remaining béchamel sauce. Repeat the layers twice more, ending with a layer of béchamel sauce.

Step 4.

Sprinkle the grated Parmesan and mozzarella cheese on top and some sliced mushrooms.

Step 5.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Allow the lasagna to rest for 10 minutes before serving.