Mushroom And Spinach Lasagna

• 2 tbsp butter, softened
• 1/3 cup flour
• 3 cups low-fat milk
• 1 cup vegetable stock
• 1 None bay leaf
• 1 sprig rosemary
• 2 oz Parmesan cheese, grated
• 2 lbs spinach
• 2 lbs mushrooms, halved
• 1 None onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 2 tbsp olive oil
• 9 None lasagna sheets

1. Preheat oven to 400u0b0F. For the Bechamel sauce, melt butter in a saucepan, sprinkle in the flour and cook and stir 5 mins. Pour in milk and stock while continuing to stir. Add bay leaves and rosemary and simmer 10 mins, stirring occasionally. Remove herbs, add the Parmesan and season.
2. Meanwhile, for the filling, blanch spinach in boiling salted water 2 mins. Drain and rinse. Heat 1 tbsp oil in a frying pan and saute onion and garlic until soft. Add the spinach and season. Remove from heat and set aside. Heat remaining oil in a pan and saute the mushrooms until soft. Remove from heat and set aside.
3. Pour a little Bechamel into an 8 x 12 inch ovenproof dish. Lay 3 lasagna sheets next to each other in the dish, spread with Bechamel, then top with spinach and mushrooms. Spread a little Bechamel on the mushrooms, then add another layer of lasagna sheets. Repeat with remaining Bechamel, spinach and mushrooms, finishing with a layer of lasagna sheets, some bechamel and a few mushrooms. Bake 45 mins to 1 hour. Serve hot.

butter, flour, lowfat milk, vegetable stock, bay leaf, rosemary, parmesan cheese, spinach, mushrooms, onion, clove garlic, olive oil, lasagna sheets

Taken from recipes-plus.com/api/v2.0/recipes/26578 (may not work)