Скачать с ютуб Cooking Mushrooms and Spinach Lasagna with Héloïse Brion | Sézane в хорошем качестве

Cooking Mushrooms and Spinach Lasagna with Héloïse Brion | Sézane

Miss Maggie Kitchen opens the doors to her kitchen and invites us to discover her Mushrooms and Spinach Lasagna recipe ! Ingredients: 200gr chanterelle mushrooms 300gr porcini mushrooms 250gr oyster mushrooms 100gr toasted pine nuts 200gr baby spinach 500gr ricotta cheese 80gr grated Parmesan 2 yellow onions 3 garlic cloves Olive oil Fleur de sel & pepper 150gr shredded mozzarella Fresh thyme Fresh rosemary 9-12 lasagna sheets A handful of fresh arugula Method: Drizzle olive oil into a pan. Peel and mince the garlic, then add it to the pan. Peel and finely chop the onions and add them as well. Place the pan over low heat, sprinkle with a pinch of fleur de sel, stir, and cook for 4-5 minutes. Roughly chop the mushrooms and add them to the pan. Incorporate fresh thyme and rosemary, mix, and cook for 10-12 minutes. Preheat the oven to 180°C (355°F). In a separate pan, wilt the spinach for 2 minutes with a little olive oil. Remove from heat and mix in the ricotta, half the toasted pine nuts, and 50gr of grated Parmesan. Season with fleur de sel and pepper to taste. Spread a little of the spinach mixture on the bottom of a baking dish. Layer with lasagna sheets. Add half of the mushroom mixture on top, sprinkle with shredded mozzarella, and cover with more spinach-ricotta mixture. Repeat the process, finishing with a layer of lasagna sheets topped with mozzarella and the remaining Parmesan. Bake for 40-45 minutes until the top is golden brown. Sprinkle with fresh arugula and the remaining pine nuts. Serve and enjoy! 🔔 Subscribe to our channel so you don't miss a thing: https://vu.fr/HUda 💌 Follow us on social networks: Instagram:   / sezane   TikTok:   / sezane   Facebook:   / sezaneparis