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