Spinach and mushroom lasagne with ham and bacon

Filling

1. Gently fry the diced onion in oil. After 5 min add the finely chopped garlic.
2. Add the sliced mushrooms and let them release their water.
3. Add the bacon in thin strips, let it cook a little and add the chopped ham.
4. After a couple of minutes, add the tomato (except a couple of tablespoons), stir well and add the spinach and salt.
5. Let it cook over a low heat until the tomato has reduced.
6. Add 2 or 3 tablespoons of the béchamel to the filling.
7. Prepare the lasagne sheets according to the packet instructions.

Béchamel

1. Melt the butter in the pan and add the flour. Stir well until it forms a paste.
2. Add the hot milk little by little until it has a béchamel texture. For a thinner sauce, add more hot milk.

Assembly

1. Lay two sheets side by side in the baking dish, cover with 2 tablespoons of béchamel, add the filling and a little Emmental.
2. Repeat the layers and finish with the 2 tablespoons of crushed tomatoes, béchamel and Emmental.
3. Bake for 10 min at 180° (the oven should be preheated) and then grill for 15 min.
4. Done!

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 600 g	100 g	% IR*	Share
Energy	720 kcal	120 kcal	36 %
Fat	41 g	6.8 g	59 %
of which saturates	20 g	3.3 g	100 %
Carbohydrate	58 g	9.7 g	22 %
of which sugars	17 g	2.8 g	19 %
Fibre	6.2 g	1 g	—
Protein	33 g	5.5 g	66 %
Salt	4.3 g	0.7 g	71 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving
• Emmental cheese: 20 g per serving
• Salt: 1 g per serving

Photos