260 g SELECTED VARIETIES
Preheat oven to 350°F / 180°C.
In a skillet, heat olive oil and cook garlic and mushrooms about 3 minutes. Add spinach and continue cooking for 2 minutes. Set aside.
Cut peppers in two, remove seeds and ribs. Lay peppers cut-side down on an oiled baking sheet. Put peppers right under broiler and cook until their skin begins to swell and turn black. Put peppers in a bowl, cover and cool before peeling.
Peel peppers and cut into strips. Set aside.
In a bowl, mix cheeses together. Set aside.
Spread béchamel sauce in the bottom of a baking dish, lay 3 sheets of lasagna over the sauce, cover with spinach-mushroom mixture, top with 1/3 of the béchamel sauce and sprinkle with cheese.
Repeat with 3 more sheets of lasagna, cover with eggplant and peppers, top with 1/3 of béchamel sauce and sprinkle with cheese.
Finish with last 3 sheets of lasagna. Cover pasta with remaining sauce and sprinkle with remaining cheese.
Bake about 30 minutes. Brown a few minutes under broiler.
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