Creamy Spinach & Mushroom Lasagna – Incredibly Good!

Instructions:

1. Prep the vegetables:

Clean the mushrooms and chop them into small pieces. Peel and finely chop the onions and garlic. Wash and dry the spinach, then roughly chop it. Peel and finely dice the celery.

2. Sauté the mushroom-vegetable mix:

Heat olive oil in a large pan. Sauté the mushrooms on high heat until golden brown. Deglaze with balsamic vinegar and let it reduce slightly. Add the onions, garlic, and celery, and cook until the onions are translucent. Finally, fold in the spinach and let it wilt. Set this mixture aside.

3. Make the tomato sauce:

In a separate pan, sauté the tomato paste until it slightly caramelizes. Deglaze with red wine and let it reduce. Stir in the passata and season with salt, pepper, and a pinch of sugar. Let it simmer on low heat while you prepare the béchamel sauce.

4. Prepare the béchamel sauce:

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until light golden. Gradually add the milk, whisking continuously to prevent lumps. Cook over medium heat until the sauce thickens. Season with salt, pepper, and freshly grated nutmeg.

5. Assemble the lasagna:

Lightly grease a baking dish. Start with a thin layer of tomato sauce, then a layer of lasagna sheets, followed by the mushroom-spinach mixture, and then a layer of béchamel sauce. Repeat the layers, ending with a final layer of béchamel sauce on top. Sprinkle the grated Gouda evenly over the top.

6. Bake:

Preheat the oven to 200°C (top/bottom heat). Bake the lasagna for about 30 minutes, until golden and bubbling. If it browns too quickly, cover with foil and continue baking.

Tips for the Perfect Lasagna:

• Mushroom Variety: Try mixing in porcini or chanterelles for richer flavor.

• Fresh Herbs: Basil, thyme, or rosemary pair beautifully with the other ingredients.

• Cheese Swap: Use Parmesan for stronger flavor, or mozzarella for a stretchy, gooey topping.

• Make-Ahead Friendly: Assemble the lasagna a day in advance and store it in the fridge. Let it sit at room temperature for 15 minutes before baking.