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Mushroom and Spinach Lasagna
Created by: Howcan Team
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 5 oz baby spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon nutmeg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
- Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
- Add the baby spinach, dried oregano, salt, and black pepper. Cook until the spinach wilts, about 3 minutes. Remove from heat and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk and nutmeg. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Stir in 1/2 cup of grated Parmesan cheese until melted. Remove from heat.
- To assemble the lasagna, spread 1/2 cup of the cheese sauce in the bottom of a 9x13 inch baking dish. Arrange 3 lasagna noodles on top. Spread half of the mushroom and spinach mixture over the noodles. Top with 1/3 of the mozzarella cheese. Repeat layers, ending with the remaining cheese sauce and mozzarella cheese on top.
- Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for 10 minutes before serving. Enjoy!
Mushroom and Spinach Lasagna is a classic Italian dish that has been enjoyed for centuries. This hearty and flavorful dish is a favorite among vegetarians and non-vegetarians alike. The origins of this dish can be traced back to the northern regions of Italy, where fresh mushrooms and spinach are abundant. Renowned chefs such as Lidia Bastianich and Mario Batali have popularized this dish in their restaurants, showcasing the rich flavors of the earthy mushrooms and delicate spinach. Today, the best versions of this dish can be found in authentic Italian trattorias and family-owned restaurants, where the key lies in using the freshest ingredients and perfectly cooked lasagna noodles. The key to a delicious Mushroom and Spinach Lasagna lies in the creamy béchamel sauce, flavorful mushroom filling, and perfectly cooked spinach, all layered between tender lasagna noodles. For a twist on the traditional recipe, some chefs incorporate ricotta cheese or a sprinkle of nutmeg for added depth of flavor. Whether enjoyed in a cozy Italian eatery or homemade with love, Mushroom and Spinach Lasagna continues to be a beloved comfort food that satisfies the soul.
90 min
8
380 calories
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