---
title: Lasagna
draft: true
makes: 1 9x13 pan
---

## Ingredients 
- [ ] [rolled pasta dough](/recipe/rolled-pasta-dough-non-vegan/)
- [ ] [soffritto](/recipe/soffritto/)
- [ ] [béchamel](/recipe/bechamel/)
- [ ] parmesan
- [ ] provola (provolone)
- [ ] mushroom
- [ ] olive oil
- [ ] spinach
- [ ] salt
- [ ] water
- [ ] cold water
## Tools 
- pasta roller
- 9 x 13 inch glass baking dish
- pan with lid
- pot
- mixing bowl
- tongs
- cheese shredder/grater
## Steps
- add layer of water to bottom of pan, add spinach, cover with lid, and put on medium low heat till spinach is wilted
- chop mushrooms into thin[^1] slices and fry in small amount of oil till cooked
- roll pasta dough into thin sheets and cut to length of baking dish
- boil and heavily salt water
- sheet by sheet add to boiling water then remove once it starts to float and add to cold water bath
- pat dry pasta sheets
- shred parmesan and provola and set aside
- add layer of béchamel to bottom of baking dish then a layer of pasta
- continue to add layers in order of béchamel, soffritto, spinach, mushrooms, cheese, pasta sheet until out of pasta sheets
- cover with thick layer of cheese
- bake in oven at 200°C (400°F) for 35 minutes

[^1]: 2-4 mm in width

#recipe/dinner   #diet/vegetarian