Mushroom & Spinach Lasagna
Mushroom & Spinach Lasagnan is a Mediterranean main course. One serving contains 3650 calories, 232g of protein, and 156g of fat. For $15.37 per serving, this recipe covers 82% of your daily requirements of vitamins and minerals. This recipe serves 1. Several people made this recipe, and 26957 would say it hit the spot. This recipe from Life as a Strawberry requires extra virgin olive oil, salt and pepper, garlic, and lasagna noodles. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 100%, this dish is amazing. Try Spinach and Mushroom Lasagna, Mushroom and Spinach Lasagna, and Spinach and Mushroom Lasagna for similar recipes.
Servings: 1
Ingredients:
3 Tbsp. Extra Virgin Olive Oil
3 Tbsp. flour
2 cloves garlic, minced
3/4 lb. lasagna noodles
3/4 cup milk (I use skim)
3 1/2 cups parmesan cheese, shredded
salt and pepper to taste
3 cups spinach
2 cups cooked chicken or turkey, chopped into cubes (optional)
2 2/3 cups turkey, chicken, or vegetable stock
1/2 lb. mushrooms, sliced (I use white button or baby portobellos when I can find them)
1/2 of a large yellow onion, chopped
Equipment:
sauce pan
oven
frying pan
baking pan
Cooking instruction summary:
Cook noodles according to package or recipe directions until they are 5 minutes less than al dente. The noodles should have a noticeably uncooked/crunchy center, because they will cook more in the oven. No one likes soggy noodles!In a large saucepan, heat olive oil over medium heat. Add onion, garlic, salt and pepper and saute for 1 minute.Add sliced mushrooms and cook until onion is translucent and mushrooms have cooked down, about 4 minutes more.Add flour to saucepan. The flour will absorb the liquid in the pan and should pull the onions, garlic, and mushrooms into a paste-like lump. That’s good – it’s forming what’s called a roux, which is a flour and butter or oil paste that will be whisked into a liquid to thicken the sauce. Cook the roux for 1 minute.Add 1/4 cup of the stock and stir vigorously to break up the chunks of roux in the pan. The stock will thicken noticeably. As soon as the chunks are gone, add the rest of the stock and stir to incorporate all ingredients.Stir milk into sauce and bring to a simmer. Simmer sauce for 10-15 minutes, until sauce has thickened.Add spinach to sauce and cook until spinach has wilted and cooked, about 5 minutes. If you’re using chicken or turkey, add that in at this time as well.Remove sauce from heat and add 1 and 1/2 cups of the parmesan cheese to the sauce. Stir until the cheese has melted. Reserve the additional 2 cups of parmesan for lasagna assembly.Assemble the lasagna! Spread a thin layer of the sauce on the bottom of a 9 x 13 baking dish (you could also make several smaller lasagnas, which is what I usually do since there are just two of us) to prevent sticking. Lay lasagna noodles down, then a layer of sauce, then a layer of parmesan, then repeat until the pan is full and/or you run out of noodles or sauce. Make sure to end the layering with a layer of sauce topped with parmesan – it will cook up nice and melty cheesy and mmmmdelicious.When lasagna is assembled, you can either refrigerate or freeze it, or you can bake it immediately. Whenever you’re ready to bake, do so at 375 for 30-35 minutes or until cheese is melted and bubbly.
Step by step:
1. Cook noodles according to package or recipe directions until they are 5 minutes less than al dente. The noodles should have a noticeably uncooked/crunchy center, because they will cook more in the oven. No one likes soggy noodles!In a large saucepan, heat olive oil over medium heat.
2. Add onion, garlic, salt and pepper and saute for 1 minute.
3. Add sliced mushrooms and cook until onion is translucent and mushrooms have cooked down, about 4 minutes more.
4. Add flour to saucepan. The flour will absorb the liquid in the pan and should pull the onions, garlic, and mushrooms into a paste-like lump. That’s good – it’s forming what’s called a roux, which is a flour and butter or oil paste that will be whisked into a liquid to thicken the sauce. Cook the roux for 1 minute.
5. Add 1/4 cup of the stock and stir vigorously to break up the chunks of roux in the pan. The stock will thicken noticeably. As soon as the chunks are gone, add the rest of the stock and stir to incorporate all ingredients.Stir milk into sauce and bring to a simmer. Simmer sauce for 10-15 minutes, until sauce has thickened.
6. Add spinach to sauce and cook until spinach has wilted and cooked, about 5 minutes. If you’re using chicken or turkey, add that in at this time as well.
7. Remove sauce from heat and add 1 and 1/2 cups of the parmesan cheese to the sauce. Stir until the cheese has melted. Reserve the additional 2 cups of parmesan for lasagna assembly.Assemble the lasagna!
8. Spread a thin layer of the sauce on the bottom of a 9 x 13 baking dish (you could also make several smaller lasagnas, which is what I usually do since there are just two of us) to prevent sticking. Lay lasagna noodles down, then a layer of sauce, then a layer of parmesan, then repeat until the pan is full and/or you run out of noodles or sauce. Make sure to end the layering with a layer of sauce topped with parmesan – it will cook up nice and melty cheesy and mmmmdelicious.When lasagna is assembled, you can either refrigerate or freeze it, or you can bake it immediately. Whenever you’re ready to bake, do so at 375 for 30-35 minutes or until cheese is melted and bubbly.
Nutrition Information:
covered percent of daily need
