Cheesy Spinach and Mushroom Lasagna Recipe

Name: Cheesy Spinach and Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 flour, all-purpose; 4 cups milk whole fat; 1 pinch nutmeg freshly grated; 213 cups parmesan, parmigiano-reggiano cheese, grated; 15 ounces ricotta cheese fresh, prefer low-fat; 113 cups fontina cheese or provolone cheese; 1 1/2 cups mozzarella cheese shredded; 1 pound lasagna noodles cooked to al dente

Servings: persons

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 flour, all-purpose
4 cups milk whole fat
1 pinch nutmeg freshly grated
213 cups parmesan, parmigiano-reggiano cheese, grated
15 ounces ricotta cheese fresh, prefer low-fat
113 cups fontina cheese or provolone cheese
1 1/2 cups mozzarella cheese shredded
1 pound lasagna noodles cooked to al dente

1
Preheat the oven to 350F (180C).
2
Bring a large pot of salted water to a boil.
3
Stir in the spinach and cook for 1 to 2 minutes.
4
Drain in a fine mesh strainer, pressing with a large back of the spoon to release as much moisture as possible.
5
Finely chop and set aside.
6
In a large skillet, melt 1 tablespoon of the butter or heat 1 tablespoon of the vegetable oil over medium-high heat.
7
Stir in the shallots and garlic and cook, stirring, for 2 minutes.
8
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.
9
Remove from the heat and allow to cool.
10
To make the bechamel sauce, in a large saucepan, melt the remaining 3 tablespoons butter or heat vegetable oil over medium heat.
11
Mix in the flour and cook, stirring with a wooden spoon, to make a light roux, 3 minutes.
12
Whisking frequently, gradually pour in the milk and continue cooking, stirring often until thickened, about 3 minutes.
13
Add extra salt and black pepper to taste, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes.
14
Remove from the heat.
15
In a large bowl, mix together the ricotta, fontina, and mozzarella cheeses.
16
Fold in 1/4 cup of the bechamel sauce.
17
Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon 1/2 cup of bechamel sauce to cover.
18
Then evenly place 1/4 of the mushrooms and 1/4 of the spinach across.
19
Arrange a layer of cooked noodles side-by-side across the sauce.
20
Spread another layer of bechamel evenly over the noodles and top with more spinach, mushrooms, and cheese.
21
Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top.
22
Top with the remaining 1 1/2 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.
23
Uncover and continue baking until golden brown on top, 10 to 15 minutes.
24
Allow to rest for about 15 minutes.
25
Serve hot.

36906

kcal

Calories

2643

Fat

368

Carbs

2876

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Cheesy Spinach and Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Spinach and Mushroom Lasagna

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