Spinach Mushroom Lasagna
A magnificent vegetarian lasagna, creamy and cheesy!! Just need to try it to begin loving it! Makes a perfect side dish for the holidays.
Servings: 8 Servings
Calories: 680kcal
Equipment
Ingredients
- 20 oz. package fresh spinach tough stems removed and washed
- 5 Tbsp. unsalted butter
- 1/4 cup shallots minced
- 2 tsp. minced garlic
- 4-5 large portobello mushrooms stems removed, sliced and then cut in half
- 3/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup flour
- 4 cups whole milk
- 1/8 tsp. freshly grated nutmeg
- 2 1/2 cup Parmesan grated
- 15 oz. fresh ricotta
- 18 slices provolone thinly sliced
- 1 1/2 cups mozzarella
- 16 lasagna noodles cooked al dente
Instructions
- Bring a large pot of salted water to a boil. Cook the spinach for 2-3 min., stirring partway through to make sure it evenly cooks. Drain in a fine-mesh sieve. Once it is cool, squeeze it out with your hands, getting out as much as possible. Finely chop and set aside.
- Meanwhile, in a large skillet over medium-high heat, melt the 1 Tbsp. butter and add the shallots and garlic; stir for 1 min. Add the mushrooms and a 1/4 tsp. salt and pepper. Cook, stirring until the mushrooms have let off their liquid, about 5 min. Remove from heat and set aside to cool.
- In a large saucepan, melt the remaining 4 Tbsp. butter over medium heat. Add the flour and let cook for 2 min., stirring with a whisk. Slowly add in the milk, whisking constantly. Let the mixture come up to a simmer until it is thickened, whisking often. Add 1/2 tsp. salt, 1/4 tsp. black pepper, nutmeg, and 1 cup of Parmesan, now stirring with a wooden spoon for about 2 min. until thickened. Remove from heat.
- In a medium bowl, combine the ricotta and the mozzarella with a 1/4 cup of the sauce.
- Preheat oven to 350F. Spray a 9x13" pan with cooking spray. Spoon 1/2 cup of the sauce into the bottom of the pan.
- Divide the mushrooms and spinach into four equal parts and sprinkle 1/4 of the mushrooms and spinach over the sauce. Next, arrange a layer of 4 noodles side by side.
- Then spread a layer of the sauce over the noodles using a little less than 1/2 a cup. Top the sauce with 1/4 mushrooms and spinach and a 1/3 of the ricotta mixture and 6 sliced provolone.
- Repeat these layers twice more, ending with the noodles. Use the rest of the sauce on top of the lasagna noodles and sprinkle with the remaining 1 1/2 cups of Parmesan.
- Cover tightly with aluminum foil (you can refrigerate the lasagna now if needed). Bake in the oven for 30 min. Remove the foil and bake for another 10-15 min., until golden brown and bubbling. You may want to run it under a broiler for a minute.
- Let rest for 10-15 min. before serving. Serve hot!!
Video
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 680kcal | Carbohydrates: 46g | Protein: 40g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Cholesterol: 108mg | Sodium: 1306mg | Fiber: 4g | Sugar: 7g