Mushroom and spinach lasagna

2_03487 MUSHROOMS and spinach LASAGNE INGREDIENTS for 4 PEOPLE 400 g of frozen spinach 250 g of mushrooms, a slice of Camembert cheese, 8 sheets of lasagne pasta pre-cooked, 20 cl of cream, 15 cl vegetable broth, nutmeg, butter, salt, pepper.

Preheat oven to 180° Grease a rectangular baking dish.

Let thaw the spinach, then cook in boiling salted water for 15 minutes.

Drain Them.

Clean the mushrooms and cut them into thin slices.

Remove the cheese rind and cut into pieces.

P orted pictures to a boil vegetable stock.

Spread half of the spinach in the buttered baking dish.

Add salt, pepper and grated nutmeg.

Cover with 2 sheets of lasagna.

Following the order, distributed over lasagna 1/3 of the cheese and 1/2 of mushrooms.

Then you put 2 sheets of lasagna.

Add and roll out the rest of the spinach and 1/3 of cheese.

Continue with the rest of the lasagne and the mushrooms.

Incorporate the remaining cream cheese with vegetable broth, nutmeg, salt and pepper.

Stir vigorously with a whisk by hand until mixture is homogenous.

Nappate stuffed lasagna, place in oven and Brown 35 minutes.

Serve.