Description
Spinach & mushroom lasagna delivers pure comfort with layers of rich, velvety goodness. Cheese-laden pasta sheets merge with earthy mushrooms and tender spinach, creating a Mediterranean-inspired masterpiece perfect for weekend gatherings.
Ingredients
Scale
Lasagna Ingredients:
Main Ingredients:
- 9 lasagna noodles (no-boil or pre-cooked according to package instructions)
- 12 ounces (340 grams) mushrooms, sliced (button, cremini, or a mix)
- 10 ounces (280 grams) fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
- 4 cups (1 liter) milk, warmed
- 2 cups (200 grams) shredded mozzarella cheese
- ½ cup (50 grams) grated Parmesan cheese
Filling and Seasoning Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme or Italian seasoning
- 4 tablespoons (60 grams) unsalted butter
- ¼ cup (30 grams) all-purpose flour
Spices and Seasonings:
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Prepare the vegetable medley by sautéing onions in a skillet until translucent, then introduce minced garlic and cook briefly for aromatic infusion.
- Add sliced mushrooms to the pan, allowing them to caramelize and release their moisture, creating a rich, concentrated flavor profile.
- Incorporate fresh spinach leaves, stirring until they wilt completely and blend seamlessly with the mushroom mixture. Season with fragrant thyme, salt, and pepper.
- Craft the velvety bechamel sauce by melting butter and whisking in flour to create a smooth, golden roux.
- Gradually stream warm milk into the roux, continuously whisking to prevent lumps and achieve a silky, thick consistency. Enhance with a delicate touch of nutmeg and seasonings.
- Prepare the baking vessel by lightly coating with oil and creating a preliminary layer of bechamel sauce.
- Construct the lasagna in strategic layers: arrange lasagna noodles to form the base, followed by an even distribution of the spinach-mushroom blend, bechamel sauce, and a generous sprinkle of mozzarella and Parmesan cheeses.
- Repeat the layering process two more times, ensuring the final layer showcases a lavish coating of cheese.
- Envelop the dish in foil and bake in a preheated 375F (190C) oven, allowing the flavors to meld and the texture to become tender.
- Uncover the lasagna during the final baking phase to achieve a golden, crisp cheese topping.
- Allow the lasagna to rest and settle for several minutes before serving, enabling the layers to set and intensify in flavor.
- Slice and serve the lasagna while warm, revealing the intricate layers of vegetables, cheese, and creamy sauce.
Notes
- Select fresh, high-quality mushrooms like cremini or shiitake for deeper, richer flavor profiles in your lasagna.
- Squeeze excess moisture from spinach to prevent watery layers and ensure a perfectly structured dish.
- Consider using no-boil lasagna noodles to reduce preparation time and simplify the cooking process.
- Experiment with dairy-free alternatives like cashew cream or plant-based cheese for lactose-intolerant or vegan dietary needs.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg