Lasagna with mushrooms, spinach and Pont-l’Evêque AOP
Difficulty level: very easy
Servings 4 people
Ingredients
- 400 g of leaves fresh lasagna
- 200 g from Pont-l’Evêque PDO
- 600 g spinach frozen
- 600 g mushrooms from Paris
- 60 g flour
- 60 g butter
- 45 cl of milk
- 1 pod garlic
Instructions
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Wash then cut the mushrooms into strips.
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Cut the Pont-l’Évêque AOP into slices.
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Heat a drizzle of olive oil in a frying pan over medium heat. Add the mushrooms, spinach and chopped garlic. Salt, pepper. Brown everything for 6 to 7 minutes, mixing.
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Meanwhile, prepare the béchamel. Melt the butter in a saucepan over low heat. Add the flour and mix quickly.
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Gradually add the milk, mixing until you obtain a slightly thick pancake batter texture. Salt, pepper and add a little grated nutmeg (optional). Reserve off the heat.
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Preheat the oven to 180°C. In an ovenproof dish (here 24×17 cm), spread a first layer of béchamel followed by the lasagna sheets and a layer of vegetables. Repeat on two more layers. Finish with Pont-l’Évêque AOP. Bake for 30 to 35 minutes at 180°C.
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Once the lasagna is golden brown, remove the dish from the oven. Serve them accompanied by a green salad seasoned to your taste. It’s ready!
© Jow for Normandy AOP Cheeses
