Mushroom, spinach and raclette lasagna


For the lasagna dough

  • 300 g of flour
  • 1 teaspoon(s) of oregano
  • 3 to 4 eggs depending on size (or 9 dry lasagna sheets)

For garnish

  • 300 g spinach
  • 700 g cleaned mixed mushrooms
  • 1 bunch of parsley
  • 1 clove of garlic
  • 1 tablespoon(s) of oil
  • oregano

  • 450 g sliced ​​raw milk raclette cheese
  • Espelette pepper


  1. Place the flour on the work surface, make a well in the center, add the oregano, 2 pinches of salt, then the eggs. Beat the eggs, then knead, bringing the flour into the center. Continue to knead by hand for about 10 minutes until you obtain a ball of dough. Cover with film and leave to rest for 30 minutes at room temperature.

  2. Meanwhile, clean and hull the spinach and roughly chop it. Cut the mushrooms into strips. Wash and chop the parsley. Peel, degerm and chop the garlic.

  3. In a frying pan, brown the garlic and mushrooms in very hot oil, add salt, pepper and sprinkle with oregano. Cook for about 6 minutes so that the water from the mushrooms evaporates. Drain them well and cook them again for 1 minute over high heat with the parsley, set aside. Add the spinach to a frying pan for 3 minutes, add salt and pepper and mix with the mushrooms.

  4. Roll out the dough in a rolling mill, cut the lasagna according to the dish you are using. Preheat the oven to 180°/th.6.

  5. On the bottom of the dish, spread a little of the spinach and mushroom preparation, add a layer of lasagna. Cover with a third of the remaining spinach, a third of raclette slices, then lasagna. Repeat the same operation, then add a third of the remaining spinach, cover with lasagna, and finish with a layer of cheese. Sprinkle with oregano, pepper and Espelette pepper. Bake for 30 minutes.

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