Creamy Mushroom and Spinach Lasagna
User Reviews
5
9 reviews
Excellent
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Prep Time
25 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 40 mins
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Servings
4 - 6
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Course
Main Course
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Cuisine
Italian
Creamy Mushroom and Spinach Lasagna
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Lasagna Ingredients:
- 1 cup ricotta cheese
- ¼ cup mozzarella cheese shredded, plus more for layers & top of the lasagna
- 2 tbsp parmesan freshly grated (plus more for the top of lasagna)
- 1 egg beaten, small
- 1 tbsp parsley chopped (plus more for garnish, fresh
- nutmeg grated, fresh, dash
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1½ tbsp butter divided
- ½ onion diced, small sweet yellow
- 2 baby spinach large handfuls
- Pinch crushed red pepper flakes
- 8 oz button mushrooms sliced
- 8 oz cremini mushrooms sliced
- 2 cloves garlic minced
- lasagna noodles no-cook
White Sauce:
- 2½ tbsp butter
- 2½ tbsp flour
- 2½ cups milk whole
- nutmeg grated, fresh, dash
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Instructions
- Prepare the ricotta mixture by combining the ricotta cheese, ¼ cup of mozzarella cheese, 2 tbsp freshly grated Parmesan cheese, a small egg, fresh parsley, a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper, to taste. Stir until well combined; set aside.
- Prepare the onion and spinach by heating ½ tablespoon of butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes.
- Add the baby spinach and a pinch of crushed red pepper flakes.
- Cook, stirring constantly, for 1 minute, until the spinach is just starting to wilt.
- Remove from the heat and season with sea salt and freshly cracked pepper, to taste. Pour into a bowl; set aside.
- Prepare the mushrooms by heating 1 tablespoon of butter in the same large skillet over medium-high heat.
- Add the mushrooms and cook, stirring very rarely, for 3-4 minutes.
- Add the minced garlic and season with sea salt and freshly cracked pepper, to taste, then cook, stirring constantly, for 1 minute.
- Remove from the heat. Pour into another bowl; set aside.
- Prepare the white sauce by heating the remaining 2½ tablespoons of butter in the same large skillet over medium-high heat.
- Add the flour to the melted butter, then stir with a whisk for 1-2 minutes, stirring constantly.
- Slowly add the milk to the skillet while continuously whisking.
- Cook and whisk over medium heat until bubbly and thickening.
- Season with a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper, to taste. Remove from the heat.
- Preheat the oven to 375 degrees. Coat an 8 x 8-inch or small baking dish with cooking spray.
- Prepare the lasagna by spooning some sauce into the bottom of the pan.
- Place a layer of no-bake lasagna noodles (or cooked noodles if you prefer) on the bottom of the dish.
- Spread some of the ricotta mixture onto the noodles, followed by half of the spinach.
- Next, add half of the mushrooms, then a light sprinkling of mozzarella cheese.
- Place another layer of noodles and repeat the process using the remaining ingredients.
- Place the third and final layer of noodles, followed by the remaining white sauce.
- Sprinkle the top with more shredded mozzarella and a bit of freshly grated parmesan.
- Place into the oven and bake for 35-40 minutes, or until it's bubbling and the top is starting to become golden brown.
- Remove from the oven and allow to cool for 10-15 minutes before sprinkling the top with fresh parsley.
- Slice and serve. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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