Basil Spinach Lasagna

Rinse the spinach, select and blanch until it collapses. Drain and drain well. Clean the mushrooms and cut them into slices.

Remove the peel from the onion, dice and sauté in the oil over medium heat until translucent. Add the mushrooms and sauté. Season and cook for 5 minutes with the lid closed. Stir in the spinach. Remove the saucepan from the stove.

For the sauce, rinse the basil, shake dry and chop the leaves. Melt the butter in a saucepan, add the flour and stir until golden. Preheat oven to 175 °C.

Gradually add the milk while stirring. Cook at low temperature, stirring until thick, add seasoning. Sprinkle in basil.

Grease a gratin dish with butter and alternate layers of lasagna sheets, bechamel sauce, spinach mixture and Parmesan. End with sauce and cheese. Sprinkle with butter flakes and bake on the bottom rack in the oven at 160 degrees in 45 min until golden brown.

I left the casserole in the oven a tiny bit longer, the pasta takes a tiny bit longer than indicated.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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