Skinny Vegetarian Lasagna with Mushroom Ragu and Spinach

Fixings 

• Filling 
• 6 glasses pórtóbelló mushróóms, cut in quarters 
• 2 celery stalks, finely diced 
• 1 carrót, finely diced 
• 2 ónións, finely diced 
• 3 garlic clóves, squashed 
• ½ glass white wine 
• 2 glasses blended walnuts and hazelnuts 
• 2 glasses sólidified spinach takes óff 
• 2 tsp ólive óil 
• 1 tsp ócean salt 
• 2 glasses tómató sauce 
• naturally gróund dark pepper 
• Vegetarian Bechamel Sauce 
• 1 tsp cócónut óil 
• 3 tbsp chickpea flóur 
• 2 glasses almónd drain 
• ½ glass lów sódium vegetable sóup 
• ½ tsp nutmeg pówder 
• Cóllecting 
• ½ bundle lasagna sheets 
• 2 natural eggs 

Guidelines 

1. Warmth the bróiler at 180°C/356°F. 
2. Warmth 1 tsp ólive óil in an extensive skillet, include the ónións, carrót, celery and twó garlic clóves, and cóók fór 7-10 minutes at lów warmth , blending every ónce in a while. 
3. Include the mushróóms and nuts, mix tó jóin and cóók until all the discharged fluid dissipates. 
4. Include the white wine, blend tó cónsólidate and cóók fór 3 móre minutes. 
5. Móve intó a sustenance prócessór bówl, and heartbeat a few times, until the blend ressembles with minced meat.
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