Creamy Spinach and Mushroom Lasagna

Creamy Spinach and Mushroom Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 9

    lasagna noodles

  • 1

    (15-ounce) package whole milk ricotta

  • 2

    (10-ounce) packages frozen chopped spinach, thawed and drained

  • 3

    cups shredded mozzarella cheese, dived

  • ¾

    cup freshly grated Parmesan, divided

  • 2

    tablespoons chopped fresh parsley leaves

  • FOR THE SAUCE

  • ¼

    cup unsalted butter

  • 2

    cloves garlic, minced

  • 1

    pound cremini mushrooms, thinly sliced

  • 1

    onion, diced

  • ¼

    cup all-purpose flour

  • 3

    cups milk, at room temperature

  • 1

    teaspoon dried basil

  • ½

    teaspoon dried oregano

  • Pinch of nutmeg

  • Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 350 degrees F. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired. NOTES *MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through. *TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.


Nutrition

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