Ingredients:

• 16 Pastas Roma lasagna sheets
• 400 g grated mozzarella cheese
• 500 g mushrooms, stemmed and chopped
• 500 g of ground beef
• 2 cups of tomato sauce
• 1 onion, diced
• Olive oil
• Salt and pepper

For the Green Sauce:

• 25 spinach leaves, well-washed and drained
• 25 basil leaves, well-washed and drained
• Parmesan, diced
• 2 cloves of garlic, chopped
• 1 can of evaporated milk

Preparation:

PREPARATION, SAUCE:

1. Put 4 cups of water in a pot, let it boil, turn off the stove, and immediately put the spinach leaves in there. Then, place the spinach leaves in a strainer.
2. Pour a little oil into a frying pan and when it is hot, stir-fry the garlic until browned, then add the well-drained spinach leaves and the basil leaves. Cook for 2 more minutes.
3. Put the mixture and the rest of the sauce ingredients in the blender. Run it until the mix looks smooth.

PREPARATION, LASAGNA:

1. Preheat the oven to 200°C.
2. In a frying pan, with 1 or 2 tablespoons of olive oil, sauté the onion and mushrooms until browned.
3. Add the beef to the pan and stir-fry for a couple of minutes. Then, add the tomato sauce, salt, and pepper. Mix it all well, and cook for 10 minutes stirring regularly.
4. Put a little oil on the bottom of a casserole and cover it with lasagna sheets. Cover the sheets with some of the beef, then some green sauce and mozzarella on top. Repeat the same procedure to build several layers and make sure the last one is cheese.
5. Bake for 30-35 minutes or until the pasta is cooked and the cheese is melted and gratinated.