Mushroom and spinach lasagna with feta topping

Ingredients for 2 servings:

• 50 ml cream or soy cream
• 100 ml milk, 1.5%
• 125 g feta cheese
• 2 tbsp sour cream
• 500 g mushrooms, fresh
• 1 onion(s), chopped
• 3 garlic cloves, chopped
• 1 shot of white wine
• 400 g leaf spinach, frozen
• 6 lasagna sheets without pre-cooking
• 1 ball of light mozzarella, sliced
• salt and pepper
• chili powder
• Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Blend the cream with milk, feta, and 1 tablespoon of sour cream with a hand blender until a sauce forms. Season with salt, pepper, and chili powder. Slice the mushrooms, sauté them with the onions and garlic, and season with salt and pepper. Add a splash of white wine and 1 tablespoon of sour cream, bring to a boil briefly, and set aside. Cook the spinach leaves in a little salted water until tender, then drain well. In a medium-sized lasagna dish (large enough to hold 2 lasagna sheets side by side), first cover the bottom with a little feta sauce. Then place 2 lasagna sheets on top. Layer each with some spinach and mushrooms, followed by another layer of feta sauce. Place another 2 lasagna sheets on top. Then layer more spinach and feta sauce, then another 2 lasagna sheets, then the remaining mushrooms and the rest of the feta sauce. Finally, arrange the mozzarella slices on the casserole and dust with paprika. Bake in the oven at 200°C for 40 minutes.