Mushroom Spinach Lasagna Recipe

Name: Mushroom Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 ml olive oil; 3 garlic cloves, minced; 2 onions, thinly sliced; 450 g mushrooms, such as oyster, shiitake, horse, a mixture etc; 25 g chopped Italian parsley; 15 ml chopped fresh thyme; 200 ml dry marsala wine; coarse salt; fresh ground pepper; 60 g butter; 50 g plain flour; 1 pinch grated nutmeg; 200 ml beef stock or 200 ml vegetable stock; 200 ml milk; 200 g shredded Fontina cheese; 12 spinach lasagna noodles; 100 g shredded mozzarella cheese; 100 g grated parmesan cheese

Servings: persons

60 ml olive oil
3 garlic cloves, minced
2 onions, thinly sliced
450 g mushrooms, such as oyster, shiitake, horse, a mixture etc
25 g chopped Italian parsley
15 ml chopped fresh thyme
200 ml dry marsala wine
coarse salt
fresh ground pepper
60 g butter
50 g plain flour
1 pinch grated nutmeg
200 ml beef stock or 200 ml vegetable stock
200 ml milk
200 g shredded Fontina cheese
12 spinach lasagna noodles
100 g shredded mozzarella cheese
100 g grated parmesan cheese

1
Heat olive oil over medium-high heat in a large frying pan.
2
Add garlic and onions and saute, until tender.
3
Add mushrooms, parsley, and thyme and saute 5 minutes longer.
4
Stir in wine and simmer 5 minutes.
5
Set aside.
6
In large saucepan, melt butter over medium heat.
7
Blend in flour and nutmeg, cooking and stirring until bubbly.
8
Gradually stir in broth and milk, cooking and stirring until sauce boils and thickens slightly.
9
Stir in fontina cheese and cook just until melted.
10
Preheat oven to 375 degrees.
11
In bottom of 12 by 8 inch baking dish arrange 1/3 of the lasagne noodles in single layer.
12
Spread with one quarter of the mushroom mixture and one quarter of the sauce.
13
Repeat layers with remaining noodles, mushroom mixture, and sauce, ending with sauce.
14
Sprinkle with mozzarella and Parmesan.
15
Cover with foil and bake 30 minutes.
16
Remove foil and bake 10 minutes longer.
17
Cut into squares to serve.
18
For Vegetarian use the vegetable stock.

1973

kcal

Calories

Fat

271

Carbs

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 18 ingredients. The key ingredients include: 60 ml olive oil, 3 garlic cloves, minced, 2 onions, thinly sliced, 450 g mushrooms, such as oyster, shiitake, horse, a mixture etc, and more.

Yes, Mushroom 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.

Mushroom Spinach Lasagna

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