A recipe with great taste and convenience. The only thing you have to do is accompany the lasagna with a bottle of Playia White Dry from ‘Oenou Yi – Ktima Vassiliades’.


  • 200 ml fresh/heavy cream
  • 5 tbsp. olive oil
  • 3 spring onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 250 gr. mushrooms of your choice, cut into thin slices
  • 2 tbsp. plain flour
  • 3 cups of vegetable broth
  • 350 gr. fresh spinach leaves
  • 200 gr. grated parmesan
  • salt and pepper
  • lasagna


  1. Preheat your oven to 180oC.
  2. Heat the olive oil in a pan; add the onions and garlic and sauté for about 2-3 minutes, until they soften.
  3. Add the mushrooms and season with salt and pepper, continuing to sauté for another 5 minutes, until they wither.
  4. Add the flour and stir until absorbed; then slowly add the broth, until the sauce sets and thickens.
  5. Add the cream, half the cheese and the spinach leaves and let them cook for another 5 minutes, until the spinach withers.
  6. Spread some of the mixture on the bottom of a fireproof dish and add the first layer of lasagna, then again a layer of mixture. Continue with the same process.
  7. Sprinkle the top with the remaining cheese and freshly ground pepper and bake for about 30-35 minutes.
  8. Let them slightly cool and serve next to a glass of Playia White Dry from ‘Oenou Yi – Ktima Vassiliades’.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.