Mushroom And Spinach Lasagna Recipe

Name: Mushroom And Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter, softened; 1/3 cup flour; 3 cups low-fat milk; 1 cup vegetable stock; 1 None bay leaf; 1 sprig rosemary; 2 oz Parmesan cheese, grated; 2 lbs spinach; 2 lbs mushrooms, halved; 1 None onion, peeled and finely chopped; 1 clove garlic, peeled and finely chopped; 2 tbsp olive oil; 9 None lasagna sheets

Servings: persons

2 tbsp butter, softened
1/3 cup flour
3 cups low-fat milk
1 cup vegetable stock
1 None bay leaf
1 sprig rosemary
2 oz Parmesan cheese, grated
2 lbs spinach
2 lbs mushrooms, halved
1 None onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
2 tbsp olive oil
9 None lasagna sheets

1
Preheat oven to 400u00b0F. For the Bechamel sauce, melt butter in a saucepan, sprinkle in the flour and cook and stir 5 mins. Pour in milk and stock while continuing to stir. Add bay leaves and rosemary and simmer 10 mins, stirring occasionally. Remove herbs, add the Parmesan and season.
2
Meanwhile, for the filling, blanch spinach in boiling salted water 2 mins. Drain and rinse. Heat 1 tbsp oil in a frying pan and saute onion and garlic until soft. Add the spinach and season. Remove from heat and set aside. Heat remaining oil in a pan and saute the mushrooms until soft. Remove from heat and set aside.
3
Pour a little Bechamel into an 8 x 12 inch ovenproof dish. Lay 3 lasagna sheets next to each other in the dish, spread with Bechamel, then top with spinach and mushrooms. Spread a little Bechamel on the mushrooms, then add another layer of lasagna sheets. Repeat with remaining Bechamel, spinach and mushrooms, finishing with a layer of lasagna sheets, some bechamel and a few mushrooms. Bake 45 mins to 1 hour. Serve hot.

444

kcal

Calories

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 tbsp butter, softened, 1/3 cup flour, 3 cups low-fat milk, 1 cup vegetable stock, and more.

Yes, Mushroom And Spinach 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!

Mushroom And Spinach Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions