Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F. Dividing evenly, on 2 rimmed baking sheets, toss the mushrooms with the oil, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes; let cool. Reduce oven to 375° F.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat, add the nutmeg, ½ cup of the Parmesan, ¾ teaspoon salt, and ¼ teaspoon pepper, and stir to combine.
  3. Spread ½ cup of the milk mixture in the bottom of a 9-by-13-inch baking dish. Top with 4 noodles (breaking to fit, if necessary), ½ cup of the remaining milk mixture, 1 package of the spinach, and half the mushrooms; repeat. Top with the remaining 4 noodles, milk mixture, and ½ cup of Parmesan.
  4. Cover the dish with buttered foil and bake until the filling is bubbling, 15 to 20 minutes. Uncover and bake until the noodles are tender and the top is brown, 20 to 25 minutes more. Let rest for 15 minutes before serving.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 534
  • Fat 29g
  • Sat Fat 14g
  • Cholesterol 59mg
  • Sodium 755mg
  • Protein 24g
  • Carbohydrate 45g
  • Sugar 13g
  • Fiber 5g
  • Iron 4mg
  • Calcium 541mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
The lasagna can be assembled up to 4 hours in advance (any earlier and the milk mixture may become watery); refrigerate, covered. Bake as directed, adding 10 minutes to the covered cooking time.

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