1 oveimg_5100n-ready lasagna from Barilla 399 – 9 oz.
1 lb. baby spinach
½ lb. mushrooms
2 yellow onions
4 gloves garlic
2 lb. Romana tomatoes
1 tablespoon agave Syrup
Oregano. salt. pepper
olive oil

For a béchamel sauce: 2 tablespoons butter, 4 tablespoons flour, 2 pints of milk; salt, pepper, nutmeg
1/2 lb. shredded Gruyere cheese

 

Preparation

Spinach and mushrooms

Bake the onion and 2 gloves of garlic glazy in olive oil. Add the chopped Mushrooms. After 5 minutes add the spinach, Bake for about 3 minutes. Season with pepper, salt, paprika and oregano.

 

Tomatoes

Bake the onion and 2 gloves of garlic glazy in olive oil. Dice the tomatoes and add them to the onions. Add 1 tablespoon of agave syrup, oregano, pepper and salt. Let them simmer for about 20 min. on medium heat.

 

Béchamel Sauce

Melt the butter together with the flour. Stir continuously until you get a dry ball. Add the milk bit by bit and continue to stir until the sauce is thickened without any lumps. Add nutmeg, salt and pepper.

 

Butter a dish of 9” x 13”. Put a coat of lasagna, cover with tomato sauce, spinach and a thin layer of Béchamel sauce. Put a layer of lasagna and repeat the action. End with a thin layer of Béchamel sauce and put some shredded Gruyere on top.

Bake in a preheated oven for about 45 min. on 400 F.

 

Bon Appetit