Food Recipes Mushroom and Spinach Lasagna 3.1 (96) 4 Reviews By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on July 12, 2019 Print Rate It Share Share Tweet Pin Email Roasting the mushrooms brings out their earthy, woodsy flavors and adds extra depth to this baked lasagna. Get the recipe. Photo: Jonny Valiant Hands On Time: 30 mins Total Time: 1 hrs 40 mins Yield: 8 serves Jump to Nutrition Facts Ingredients 1 ½ pounds Portobello mushrooms, stems discarded and caps halved and sliced 1 ½ pounds cremini mushrooms, trimmed and sliced ¼ cup olive oil 1 tablespoon fresh thyme leaves kosher salt and black pepper ½ cup (1 stick) unsalted butter, plus more for the foil ½ cup all-purpose flour 6 cups whole milk ¼ teaspoon ground nutmeg 1 cup grated Parmesan (4 ounces) 12 no-boil lasagna noodles 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry Directions 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 534 Calories 29g Fat 45g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 534 % Daily Value * Total Fat 29g 37% Saturated Fat 14g 70% Cholesterol 59mg 20% Sodium 755mg 33% Total Carbohydrate 45g 16% Total Sugars 13g Protein 24g Calcium 541mg 42% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.