Lasagna with mushrooms and spinach

Preheat the oven to 200 ° C.

Chop the onion. Cut the mushrooms into slices.

Fry 2/3 of the onion in the oil for 3 minutes in a frying pan. Spoon the mushrooms and stir-fry them.

Sprinkle the flour and stir until the mushroom juice has absorbed the flour.

Heat the milk. Always pour about 150 ml of milk and stir the sauce. Bring the sauce to the boil. Season with salt and pepper.

Fry fruit in a wok 1/3 of the onion in oil and add the spinach in parts. Scoop, so that the spinach quickly shrinks. Season with salt and pepper.

Spoon a third of the mushroom sauce, a layer of lasagne sheets, half of the spinach and a third of the mushroom sauce in the baking dish.

Cover with lasagne sheets and finish with the rest of the spinach and the mushroom sauce.

Sprinkle the pine nuts over it. Bake the lasagna in the oven for about 45 minutes until golden brown and done.