Lasagna with spinach and mushrooms

LASAGNA WITH SPINACH AND MUSHROOMS

Ingredients

500 g. lasagna Barilla’ Co  (Lasagne all 'Uovo, Bolognesi)
or any other lasagna

500 g. oyster mushrooms or Porto Belo
1/2 bunch dill
1200 g. fresh spinach
90 g. of olive oil
2 medium dry onions
5 cloves of garlic
350 g. of whipping cream 35% fat
350 g. of soft unsalted cheese

230 g. of Parmesan cheese

Instructions

Stuffing

Clean the spinach. Cut the root and the yellow outer leaves.

Rinse the remaining spinach leaves in a large bowl with plenty of water.

Then change the water of the bowl, put clean and wash again.

Repeat this at least 4 times. 

Leave the clean spinach aside for later use.

Scour dill and rinse it thoroughly.
Leave it aside for later use.
Put the oil in a medium size pot.
Place the pot over moderate heat.
Peel the onions and garlic.

Mince them and pour them into the pot.
Cook them stirring oftenly until they become soft and light beige in color .
Rinsed mushrooms and cut them into thin slices.
Pour the mushrooms into the pot to cook them.
Stir them often.
Add the washed spinach and stir.
Leave the spinach to sauté until it softens and its volume reduces.
Pour in the spinach 300 g. of cream and stir.
Let the cream and the spinach to boil 6-7 minutes.
Rub with your hands the soft unsalted cheese in the pot with the spinach and stir.
Leave them to boil for 3 more min.
Cut the dill over the spinach and stir.
Let them to boil for two minutes.
Grate the Parmesan.
Pour half of the Parmesan over the spinach and stir.
Turn off the heat and leave the pot with the stuffing on.

Lasagna

Pour into one large nonstick skillet water, until it reaches 3 cm height.
Place the skillet over high heat and wait for the water to boil.
Each of the lasagna has dimensions 17CH9 centimeters.
Put two lasagna into the boiling water.

You should care that the two lasagna stay away from each other to avoid sticking.
The lasagna are dry like spaghetti.
Leave them in the water to boil for 4 minutes, to soften a bit.

Use the softened lasagna to make a layer in an ovenproof dish and that will be the base of your dish.

Use a Pyrex glass with dimensions 24CH36CH6 centimeters.
Brush the Pyrex well with margarine.
With a slotted ladle take one of the two lasagna that are boiling in the pot, off of the boiling water.

Leave it to drain a bit and place it on the bottom of the baking dish.
Then take the second one and place it next to the precedent.

 Put two more lasagna in the boiling water away from each other.
After four minutes take the third one and place it next to the previous two.
The fourth from the lasagna is not whole needed because does not fit in the Pyrex. 
So take it out of water, cut it with kitchen scissors as required to fit on the bottom of the baking dish.
Use the remains of the fourth piece of lasagna to cover some small parts of the Pyrex bottom that are uncovered.
Spread evenly over the lasagna half of the stuffing.

Place another layer of lasagna over the stuffing. Work as before.

Spread evenly the rest of the stuffing over the second layer of lasagna.
Cover the second layer of stuffing with a third layer of lasagna.
The lasagna you use to cover the stuffing should be boiled for 12min instead of four.

This lasagna’s that are on top must be very soft and must have more moisture.That is the reason that they need 12 min cooking. 
Over these lasagna pour 50g whipping cream. Spread with a brush the cream over the lasagna. The cream helps them to keep their moisture.
Over the cream sprinkle the remaining Parmesan cheese.
Cover the baking dish with foil and put it in the oven on the first rack from the bottom.
Bake at 180 C degrees for 30 minutes.
After this time uncover the food and look at it.
If the cheese has melted and the top has light brown color, it is ready.
Remove the Pyrex from the oven and leave it to cool.

If it is hot, you won’t be able to cut it into portions.