Golden Gruyere, Spinach And Mushroom Lasagna Recipe

Name: Golden Gruyere, Spinach And Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil or 2 tablespoons extra virgin olive oil; 3/4 lb white mushrooms or 3/4 lb button mushroom, sliced; 1/2 onion, finely diced; 1 (10 ounce) package cut-leaf frozen spinach; 3 cups 2% low-fat milk, plus more as needed; 1/4 cup butter; 1/4 cup flour, plus; 1 tablespoon flour; 1/2 teaspoon salt; fresh ground pepper, freshly ground nutmeg; 4 ounces ham, cut into roughly 1/4-inch dice; 1/2 lb gruyere cheese (or a combination of the two) or 1/2 lb emmenthaler cheese, grated (or a combination of the two); 3/4 lb fresh no-boil lasagna sheets or 3/4 lb cooked lasagna sheet, prepared according to package directions

Servings: persons

2 tablespoons vegetable oil or 2 tablespoons extra virgin olive oil
3/4 lb white mushrooms or 3/4 lb button mushroom, sliced
1/2 onion, finely diced
1 (10 ounce) package cut-leaf frozen spinach
3 cups 2% low-fat milk, plus more as needed
1/4 cup butter
1/4 cup flour, plus
1 tablespoon flour
1/2 teaspoon salt
fresh ground pepper, freshly ground nutmeg
4 ounces ham, cut into roughly 1/4-inch dice
1/2 lb gruyere cheese (or a combination of the two) or 1/2 lb emmenthaler cheese, grated (or a combination of the two)
3/4 lb fresh no-boil lasagna sheets or 3/4 lb cooked lasagna sheet, prepared according to package directions

1
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add mushrooms; cook, stirring, until they begin to brown and any moisture has evaporated. Transfer to a large plate to cool.
2
Heat the remaining tablespoon of the oil in the same pan over medium-high heat. Add the onion; cook until soft, 3-4 minutes. Add the frozen spinach; cover. Cook 2 minutes; remove the lid. Stir the spinach. Cover; repeat until the spinach is thawed. Remove cover; cook until the moisture from the spinach has evaporated. Transfer the spinach-onion mixture to a large plate to cool.
3
Heat milk; set aside. Melt butter in a large heavy saucepan over medium heat; stir in flour. Cook, stirring, until mixture starts to thin, 1-2 minutes. Add warm milk in a steady stream while whisking mixture. Add salt, pepper and nutmeg to taste. Heat to a boil; reduce heat to low. Simmer sauce, stirring often until sauce coats the back of a spoon, 10 minutes. Stir in ham; remove from heat. Add three-fourths of the cheese; stir until it melts. Set aside.
4
Spoon a few tablespoons of the bechamel-cheese sauce in a 13-by-9-inch pan. Cover the sauce with a layer of lasagna sheets. Spread the spinach-onion mixture over the first layer; cover with one-third of the sauce. Add another layer of lasagna sheets; spread the mushrooms over this layer. Cover with one-third of the sauce. Add the last layer of lasagna sheets; spread the remaining sauce over. Top with the remaining grated cheese. Cover; refrigerate until baking time, up to 12 hours. Or wrap well and freeze.
5
Heat the oven to 350 degrees. Bake lasagna, uncovered, until heated through and the cheese is golden brown, 35-45 minutes. (If frozen, the lasagna should be baked, covered with foil, 45 minutes, then uncovered and baked until heated through, 30-40 minutes.).

1377

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil or 2 tablespoons extra virgin olive oil, 3/4 lb white mushrooms or 3/4 lb button mushroom, sliced, 1/2 onion, finely diced, 1 (10 ounce) package cut-leaf frozen spinach, and more.

Yes, Golden Gruyere, 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.

That's it — enjoy your meal!

Golden Gruyere, Spinach And Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions