Ingredients

• For the Bechamel (White) sauce:
• 2 tbsp - butter
• 1/2 cup - finely chopped onion
• 1/2 tbsp - garlic paste (minced garlic)
• 2 tbsp - all - purpose flour
• 1.75 cups - 2per cent milk
• 1/4 tsp - nutmeg
• 1/4 tsp - salt
• 1 - bay leaf
• Ground pepper to taste
• 1/4 cup - Parmesan cheese (you can use cheese that comes grated in small containers)
• For the pasta and layering:
• 6 - brown rice lasagne sheets (you can use any kind of pasta)
• 5 oz - whole milk ricotta cheese
• 1/2 cup - Parmesan cheese
• 4 oz - fresh Mozzarella cheese, crumbled (you can use any other cheese too)
• Pinch of salt
• For the spinach and mushroom stuffing:
• 10 oz (about 300 gm) - fresh spinach, with trimmed ends
• 1/2 tbsp - salt
• 4 oz - Button mushrooms, trimmed and sliced thick

How to Make Spinach and mushroom lasagne

• Steam spinach or blanch it in boiling salted water for about 10 seconds or until just wilted.
• Transfer to a cold water bath or just sprinkle cold water to stop it from cooking further and let it cool. It takes about a minute.
• Now squeeze out the water as much as possible. Chop it coarsely and set aside.
• In a pan, melt 1 tbsp butter and add the mushrooms. Cook them until slightly browned. Set aside.
• In the same pan, melt 2 tbsp butter in medium heat until it starts foaming. Add the onion and garlic pasta and cook, whisking it until the onions are soft.
• Next, add in the flour and cook - keep whisking it to avoid the butter from browning.
• Gradually add in the milk and bring the mixture to a boil over medium-high heat. Keep whisking it.
• Add the bay leaf, nutmeg, salt and pepper and simmer over low heat for about 10 minutes. Whisk it on and off.
• When you find the mixture is thick and saucy, add in the Parmesan cheese and whisk until mixed. Remove the bay leaf.
• Set aside about 1/4 cup of the sauce and in the remaining sauce, whisk in the spinach until well combined. You would have around 2 cups of the spinach and Bechamel sauce.
• While this is happening, in another pan, cook pasta according to the manufacturer's instructions.
• In another bowl, whisk the ricotta cheese along with salt until smooth. Set aside.
• Preheat oven to 425 degrees F.
• Grease your baking dish with some butter. You can use a 6 cup (1.5 L) 8X6X2 dish for example or whatever you have.
• Layer the bottom with some Bechamel sauce (about 1/4 cup that you set aside).
• Now place 3 lasagne sheets on top of it, side by side.
• Spread about 1/2 cup of the spinach mixture. Sprinkle Parmesan over the spinach mixture.
• Layer that again with 3 more sheets. Layer that with 1/2 cup spinach mixture and 1/2 cup of Mozzarella cheese.
• Layer the ricotta cheese mixture over it and spread until it covers the layer, followed by mushrooms.
• Cover with remaining spinach mixture completely enclosing the pasta and toss in the Mozzarella cheese as last layer.
• Cover the top with foil (grease the inner side of the foil with some oil so that it doesn't stick to the cheese) and bake for 10-15 minutes or until it starts bubbling.
• Remove the foil and broil the lasagne for about 5 minutes or until the cheese is browned in spots.
• Let it cool for about 10 minutes and then cut it into pieces.
• Recipe Courtesy: http://chefinyou.com/