Spinach and Mushroom Lasagna

 Ingredients:

1/2 lb lasagna noodles

2 tbsp olive oil

1/2 large yellow onion, diced

4 cloves garlic, minced

salt & pepper

1/2 lb mushrooms, sliced

2 tbsp flour

2 2/3 cup vegetable stock

3/4 cup milk

1 cup frozen spinach, thawed and drained

1 head of broccoli, steamed & cut into small pieces

1/4 cup parmesan cheese

3 cups mozzarella, grated

1 1/4 cup ricotta 

Optional: Chili flakes and parsley - Garnish

Method:

1. Preheat oven to 350 degrees Fahrenheit. 

2. Heat oil in large skillet, add onion and garlic, cook 2-3 minutes.

3. Add mushrooms and cook till translucent. 

4. Add salt and pepper to season.

5. Add flour and cook roux 1 minute till flour is cooked through.

6. Add 1/4 cup stock and stir vigorously till combined.

7. Add rest of stock slowly, then stir in milk and bring to simmer.  Cook ten minutes till thickened. 

8. Add spinach to sauce.

9. Remove sauce from heat and add 1/4 cup parmesan and mix till melted. 

10. In 9x13 dish add a layer of sauce to the bottom, followed by a layer of noodles, ricotta cheese, mozzarella and broccoli pieces. Continue this process for 3 layers. Make sure to end with a layer of mozzarella cheese on top. Cover with foil.

NB- At this point you can freeze the lasagna or refrigerate for later use. 

11. Place in pre heated oven and cook for 30 mins covered, 10 minutes uncovered and under the broiler for 2 mins to melt cheese fully. 

12. Top with chopped parsley and chili flake for garnish.