Cheesy Spinach & Mushroom Lasagna
Cheesy and delicious! This lasagna will satisfy both of your palate and tummy. For a healthier result, use whole wheat lasagna instead.
Yield
8 servingsPrep
25 minCook
65 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
spinach
1 package, fresh, tough stems removed and washed |
|
| 4 | tablespoons |
butter, unsalted
or vegetable oil, such as olive oil, canola oil |
|
| 1 | large |
shallots
minced, or finely chopped, about 1/4 cup |
*
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 3 | large |
mushrooms, portabello
stems removed and sliced, about 1 pound |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | cups |
milk
whole fat |
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 2 ⅓ | cups |
Parmesan cheese
|
|
| 15 | ounces |
ricotta cheese
fresh, prefer low-fat |
|
| 1 ⅓ | cups |
fontina cheese
or provolone cheese |
*
|
| 1 ½ | cups |
mozzarella cheese
shredded |
*
|
| 1 | pound |
lasagna noodles
cooked to al dente |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
spinach
1 package, fresh, tough stems removed and washed |
|
| 6E+1 | ml |
butter, unsalted
or vegetable oil, such as olive oil, canola oil |
|
| 1 | large |
shallots
minced, or finely chopped, about 1/4 cup |
*
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 3 | large |
mushrooms, portabello
stems removed and sliced, about 1 pound |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
all-purpose flour
|
|
| 946 | ml |
milk
whole fat |
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 552 | ml |
Parmesan cheese
|
|
| 433.5 | ml/g |
ricotta cheese
fresh, prefer low-fat |
|
| 315 | ml |
fontina cheese
or provolone cheese |
*
|
| 355 | ml |
mozzarella cheese
shredded |
*
|
| 453.6 | g |
lasagna noodles
cooked to al dente |
|
Directions
Preheat the oven to 350℉ (180℃).
Bring a large pot of salted water to a boil.
Stir in the spinach and cook for 1 to 2 minutes.
Drain in a fine mesh strainer, pressing with a large back of the spoon to release as much moisture as possible.
Finely chop and set aside.
In a large skillet, melt 1 tablespoon of the butter or heat 1 tablespoon of the vegetable oil over medium-high heat.
Stir in the shallots and garlic and cook, stirring, for 2 minutes.
Stir in the mushrooms, season with salt and black pepper, and cook, stirring, until the mushrooms are tender and most of the liquid has evaporated, 4 to 6 minutes.
Remove from the heat and allow to cool.
To make the bechamel sauce, in a large saucepan, melt the remaining 3 tablespoons butter or heat vegetable oil over medium heat.
Mix in the flour and cook, stirring with a wooden spoon, to make a light roux, 3 minutes.
Whisking frequently, gradually pour in the milk and continue cooking, stirring often until thickened, about 3 minutes.
Add extra salt and black pepper to taste, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes.
Remove from the heat.
In a large bowl, mix together the ricotta, fontina, and mozzarella cheeses.
Fold in ¼ cup of the bechamel sauce.
Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon ½ cup of bechamel sauce to cover.
Then evenly place ¼ of the mushrooms and ¼ of the spinach across.
Arrange a layer of cooked noodles side-by-side across the sauce.
Spread another layer of bechamel evenly over the noodles and top with more spinach, mushrooms, and cheese.
Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top.
Top with the remaining 1½ cups of Parmesan evenly, cover tightly with foil papper, and bake until the noodles are tender and the lasagna is hot and bubbly, 30 to 35 minutes.
Uncover and continue baking until golden brown on top, 10 to 15 minutes.
Allow to rest for about 15 minutes.
Serve hot.
