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Cheesy Spinach and Mushroom Lasagna

 
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Cheesy and delicious! This lasagna will satisfy both of your palate and tummy. For a healthier result, use whole wheat lasagna instead.

Yield

8

servings

Prep

25

min

Cook

65

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

20 ounces spinach
1 package, fresh, tough stems removed and washed
4 tablespoons butter, unsalted
or vegetable oil, such as olive oil, canola oil
1 large shallots
minced, or finely chopped, about 1/4 cup
*
4 cloves garlic
or to taste, minced
3 large mushrooms, portabello
stems removed and sliced, about 1 pound
*
1 x salt and black pepper
to taste
*
4 tablespoons all-purpose flour
4 cups milk
whole fat
1 pinch nutmeg
freshly grated
*
2 ⅓ cups Parmesan cheese
15 ounces ricotta cheese
fresh, prefer low-fat
1 ⅓ cups fontina cheese
or provolone cheese
*
1 ½ cups mozzarella cheese
shredded
*
1 pound lasagna noodles
cooked to al dente

Directions

Preheat the oven to 350℉ (180℃).

Bring a large pot of salted water to a boil.

Stir in the spinach and cook for 1 to 2 minutes.

Drain in a fine mesh strainer, pressing with a large back of the spoon to release as much moisture as possible.

Finely chop and set aside.

In a large skillet, melt 1 tablespoon of the butter or heat 1 tablespoon of the vegetable oil over medium-high heat.

Stir in the shallots and garlic and cook, stirring, for 2 minutes.

Stir in the mushrooms, season with salt and black pepper, and cook, stirring, until the mushrooms are tender and most of the liquid has evaporated, 4 to 6 minutes.

Remove from the heat and allow to cool.

To make the bechamel sauce, in a large saucepan, melt the remaining 3 tablespoons butter or heat vegetable oil over medium heat.

Mix in the flour and cook, stirring with a wooden spoon, to make a light roux, 3 minutes.

Whisking frequently, gradually pour in the milk and continue cooking, stirring often until thickened, about 3 minutes.

Add extra salt and black pepper to taste, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes.

Remove from the heat.

In a large bowl, mix together the ricotta, fontina, and mozzarella cheeses.

Fold in ¼ cup of the bechamel sauce.

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon ½ cup of bechamel sauce to cover.

Then evenly place ¼ of the mushrooms and ¼ of the spinach across.

Arrange a layer of cooked noodles side-by-side across the sauce.

Spread another layer of bechamel evenly over the noodles and top with more spinach, mushrooms, and cheese.

Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top.

Top with the remaining 1½ cups of Parmesan evenly, cover tightly with foil papper, and bake until the noodles are tender and the lasagna is hot and bubbly, 30 to 35 minutes.

Uncover and continue baking until golden brown on top, 10 to 15 minutes.

Allow to rest for about 15 minutes.

Serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 39747% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 528mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 45g
Vitamin A 27% Vitamin C 6%
Calcium 55% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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