4 

pieces of Lasagna or 14 pieces of Wonton wrappers (Pic 1)

1 

Tablespoon butter

200cc 

milk

50cc 

water mix with some all-purpose flour thoroughly, set aside

5 

mushrooms, diced (Pic 2)

100g 

Parmesan cheese

150g 

spinach (Pic 3)

2 

cloves garlic (Pic 4), minced

1 

teaspoon salt

 

Some natural vegetarian seasoning

 

Some black pepper

1. 

Preparation of Lasagna: Cook it in boiling water until done. Remove and immediately soak in cold water until cool, remove and set aside.

2. 

After cleaning the spinach, boil in hot water until done. Rinse and thinly mince.

3. 

Heat oil in a pan and fry minced garlic until golden brown. Add diced mushrooms and continue to fry until fragrant. Add butter, all the seasonings and milk (Pic 5) then mix well. Slowly pour flour mixture in evenly and stir. Finally, add spinach and mix well (Pic 6). Turn heat off.

4. 

If you use wonton wrappers, cook it in boiling water until transparent and remove. Let cool a little bit. Lay half of wonton wrappers (or Lasagna) on a plate, pour the mixture (3) on top, and then cover with the rest of wonton wrappers (Pic 7) (or Lasagna). Sprinkle Parmesan cheese on the top (Pic 8).

5. 

Preheat the oven at 390° F(200°C) for 10 minutes. Bake spinach au gratin for 8-10 minutes until gold brown. Remove and ready to serve.

1. 

To enhance the flavor, you can sprinkle some minced mustard greens or parsley on the top.