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Veggetable lasagna & cucumber salad


(4-6 servings)




  • onion (1)

  • crimini mushrooms (1 lb)

  • baby spinach (1 pound)

  • bechamel sauce (about 1 1/4 cups)

  • good quality tomato sauce, like Newman's Own for the Common Good (1 jar)

  • no-boil lasagna sheets


Bechamel sauce


  • butter from grass-fed cows (2 Tbs)

  • whole wheat fluor (2 Tbs)

  • milk from grass-fed cows (1 1/4 cups)


Cucumber salad


  • cucumbers (2-3)

  • garlic (3-4 cloves)

  • apple cider vinegar (to taste)

  • olive oil (1/2 tablespoon)



  • Heat oven to 420  F (220  C).


  • Prepare bechamel sauce first. Melt butter in a saucepan over medium heat. Stir in flour and cook for about 2 minutes, until you get a golden flour paste. Whisk in the hot milk, bring to a boil, and stir constantly until the sauce thickens, for about 3 minutes.


  • In a medium-sized pan saute onion, mushrooms, and spinach for  5 -10 minutes. Add bechamel sauce, salt and pepper to taste and combine well. Inside the pan, split the mixture roughly into 5 parts.


  • Spoon a layer of tomato sauce on the bottom of the  9"x11" lasagna pan. Cover with a layer of lasagna sheets and spoon more sauce on top. Add one fifth of the mushroom and spinach mixture and cover with another layer of lasagna sheets.


  • Repeat layering until you use up the remaining 4 parts of the mixture. Top with a layer of sheets and cover with tomato sauce.


  • Cover with aluminum foil and bake in the oven for about 30-45 minutes, or until a knife easily cuts through lasagna sheets. Let stand about 15 minutes before serving. Serve with shaved Parmigiano-Reggiano cheese on top. 


  • Prepare the salad while lasagna is resting. Cut cucumbers into thin rounds, add chopped garlic, a pinch of salt, oil, and vinegar and combine well. Decorate with chopped parsley.




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