- Calories 534
- Fat 29g
- Sat fat 14g
- Cholesterol 59mg
- Sodium 755mg
- Protein 24g
- Carbohydrate 45g
- Sugar 13g
- Fiber 5g
- Iron 4mg
- Calcium 541mg
Mushroom and Spinach Lasagna
Jonny Valiant
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
xtina1231
2013-02-05T16:25:45-05:00
AMAZING!!! But I'm either incredibly incompetent in the kitchen, or the people who put this together have like 10 people prepping the mushrooms and everything that goes in this that only took 30 minutes hands-on-time...RIGHT..It was worth it though! It just took me like 2 1/2 hours...
RSJunkie
2012-06-29T06:29:55-04:00
Like the other review said, be prepared to spend some time on this, but oh my goodness is it worth it. Delicious. Can't say it enough. I made it for a dinner party and, although I'm bias, believe it tasted like something from a snazzy restaurant. I added a heap of chopped, fresh garlic to the mushrooms before roasting and think that added another great layer of flavor. I also used baby bellas in place of the cremini mushrooms and again think it contributed to a bolder flavor.
mle722
2012-03-09T04:18:36-05:00
This was good, but I'm not sure it was good enough to justify the 2+ hours it took from the time I started slicing mushrooms to the time the lasagna was on the table.
giunia
2012-02-18T17:25:03-05:00
This was really, really good. I am Italian, and the white sauce on this recipe beats the one for my family recipe hands down. As always, counting the cleaning and cutting, hands on timing adds up to almost one hour and a half, but honestly it's worth it. Word of caution: it was four of us, and we finished the whole 8 servings in one meal. People took seconds and thirds. It was THAT good. Then again, we only had that and dessert on our menu.
