Lasagna spinach and mushroom

To make a bechamel, melt the butter in a pot. Add the flour and stir. Then, slowly add in hot soy milk. Add yeast, nutmeg, salt and pepper to taste and reserve

Preheat the oven at 200 ° C.

Peel and cut the onion and garlic, clean the mushrooms and cut slices

Add the oil to the pan and sauté the onion and garlic over medium heat until the onion is translucent

Add the mushrooms and cook for a few mins, until the fungi begin to get dark; If necessary, add a little more oil

Add the spinach and cook until they soften, stirring frequently. Salpiment Reserve

Extend a layer of tomato sauce at the bottom of the source. Add a layer of pasta (soaked in warm water), then a layer of bechamel, and a layer of vegetables

Then put another layer of pasta, tomato sauce, and repeat the pattern until the source is full

Bake 30 - 40 mins at 200 ° C, or until the sides begin to bubble and the upper part is golden. Let cool a little before cutting and serving.