This Mushroom Spinach Lasagna is a rich and satisfying vegetarian dish perfect for any occasion. With layers of lasagna noodles, a creamy mushroom and spinach filling, and gooey cheese, it’s a comforting meal that’s sure to please.
Ingredients:
For 1x Recipe:
- 1/2 lb. lasagna noodles (dried or ready-to-bake)
- 3 Tbsp. extra virgin olive oil (or butter/ghee)
- 1/2 large yellow onion, diced
- 4 cloves garlic, minced
- 1 lb. baby portobello mushrooms, sliced
- Kosher salt and pepper to taste
- 1/4 cup flour
- 1.75 cups vegetable stock (or chicken/turkey stock)
- 1/2 cup heavy cream
- 4 cups fresh spinach
- 1.5 cups shredded parmesan cheese, divided
- Eight ounces of fresh mozzarella cheese, either thinly sliced or shredded
- 1/4 cup chopped parsley for garnish (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Prepare a 9×13 inch baking dish by greasing it, then set it aside.
- Cook the Lasagna Noodles:
- If using dried lasagna noodles, cook them according to the package instructions. Drain and set aside. If using ready-to-bake noodles, proceed to the next step.
- Prepare the Mushroom Filling:
- In a large skillet, heat the olive oil (or butter/ghee) over medium heat. Sauté the diced onion until it becomes tender, which should take around 3-4 minutes.
- Add the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and any liquid has evaporated, about 8-10 minutes.
- Make the Creamy Sauce:
- Dust the mushroom mixture with flour and stir well to incorporate. Continue cooking for 1-2 minutes to eliminate the raw flour flavor.
- Gradually add the vegetable stock, stirring constantly until the mixture thickens.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for an additional 2-3 minutes until the sauce thickens and becomes creamy.
- Add the Spinach:
- Toss the fresh spinach into the skillet and cook until it wilts, which should take approximately 2-3 minutes. Remove from heat.
- Assemble the Lasagna:
- Spread a thin layer of the mushroom and spinach mixture on the bottom of the prepared baking dish.
- Place a layer of lasagna noodles on top. Spread another layer of the mushroom mixture over the noodles, then sprinkle with a portion of the shredded parmesan cheese and mozzarella cheese.
- Repeat the layers, ending with a layer of the mushroom mixture topped with the remaining parmesan and mozzarella cheese.
- Bake the Lasagna:
- Enclose the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Afterward, take off the foil and bake for another 15-20 minutes until the cheese is bubbling and has a golden crust.
- Garnish and Serve:
- Allow the lasagna to rest for a few minutes before cutting into it. Garnish with chopped parsley, if desired, and serve warm.
Conclusion:
This Mushroom Spinach Lasagna is a creamy, cheesy delight that brings together the earthy flavors of mushrooms and the freshness of spinach in a comforting lasagna. Perfect for a family dinner or a special occasion, this vegetarian dish is sure to become a favorite. Enjoy!