Spinach and Mushroom Lasagna
I kinda have a thing with lasagna. Not going to lie. I love it. It’s a classic and there’s a reason things become classics. They’re GOOD. Alright better than good. They’re G-R-E-A-T. Now Tony Tiger is swimming around in my my head and I’m sure in yours as well. You’re welcome. I make my Lasagna alla Bolognese in the fall and winter.
It’s heavy, rich and begs to be made during colder weather when I need to be warmed up from my head to my toes. That doesn’t mean I don’t crave lasagna in the warmer months. I do. I just go a little different route.
A spinach and ‘shroom route that is. This vegetable version of my beloved lasagna does the trick and is perfect for any Meatless Monday meal and beyond. What I love about lasagna (besides the obvious) is that it not only can be made ahead, it’s even better the next day. Yes leftovers they’re a good thing. Get on that train.
Another train to get on is the easy clean up train. I used Reynolds Non Stick Aluminum foil to make this meal. It’s magical. For a girl who hates dishes that’s high praise.
Disclaimer: This post is sponsored by Reynolds Kitchens. Opinions are my own. Always have been. Always will be.
For more recipes and Reynolds Kitchen Tips on how to Make Meal Magic, visit community.epicurious.com/makemealmagic!
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- kosher salt/pepper
- 2 1/2 cups whole milk
- fresh nutmeg
- 3-4 tablespoons extra virgin olive oil
- 2 shallots - minced
- 2 cloves garlic - minced
- 16 ounces fresh mushrooms - cleaned, sliced or quartered
- 20 ounces frozen spinach - thawed, drained and squeezed to remove all liquid
- 15 ounces whole milk ricotta
- 1 egg
- 12 no boil lasagna noodles
- 2 cups grated mozzarella
- LINE a deep sided 9 x 13 baking dish with Reynolds Heavy Duty Aluminum Foil. Set aside.
- PREHEAT oven to 400oF.
- Make béchamel. Into a heavy bottom sauce pan melt butter over medium heat. Add flour. Stir to combine.
- Slowly add milk and whisk together until sauce thickens. Season with salt, pepper and nutmeg. Set aside.
- Into a large saute pan heat olive oil over medium heat. Add shallots cook until translucent. Add garlic and mushrooms. Season with salt and pepper.
- Cook until softened. Add spinach. Stir to combine. Season with salt/pepper. Set aside.
- WHILE vegetable mixture is cooking, into a small bowl add: ricotta and egg. Season with salt/pepper. Mix to combine. Set aside.
- To assemble: place a spoonful of béchamel sauce onto foil lined dish. Top with 3 lasagna noodles.
- Spoon ricotta mixture, vegetable mixture, béchamel and a sprinkling of mozzarella. Continue for 2 additional layers, ending with layer of noodles, béchamel and mozzarella.
- Cover with additional Reynolds Aluminum Foil.
- Bake for approximately 45 minutes. Uncover and continue cooking additional 10-15 minutes OR until top is golden.
- Allow lasagna to REST for minimum 15 minutes prior to slicing.
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