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Creamy Spinach and Mushroom Lasagna
Servings
8
Prep Time
15 minutes
Cook Time
60 minutes
Ingredients
- 1 tablespoon unsalted butter (at room temperature, for greasing the baking dish)
-
3 tablespoons extra-virgin olive oil (plus extra for drizzling)
- 1 medium onion (chopped)
- 12 ounces cremini mushrooms (cleaned and quartered)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups heavy cream (at room temperature)
- 1 3/4 cups whole milk (at room temperature)
-
1/3 cup all-purpose flour, such as Petra
- 2 cups 8 ounces grated Pecorino Romano cheese
- 2 cups 8 ounces shredded mozzarella cheese, plus 1 ½ cups (6 ounces)
- 2 5-ounce bags baby spinach, coarsely chopped
- ¼ packed cup chopped fresh basil leaves
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper
- 9 8 x 5-inch fresh lasagna noodles or 9 dried lasagna noodles
Instructions
- Preheat the oven to 350°F. Butter a 9 x 13-inch glass or ceramic baking dish. Set aside.
- For the vegetables: In a large non-stick skillet, heat the oil over high heat. Add the onion, mushrooms, salt, and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
- For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk, and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino cheese and 2 cups of mozzarella cheese. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt, and pepper. Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
- If using dried pasta, bring a large pot of water to a boil. Salt well, then add the dried lasagna noodles and cook for 6 to 8 minutes until just tender. Drain and cool slightly before using.
- Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of fresh pasta or 3 boiled lasagna noodles on top in a single layer. Spread with 2 cups of sauce. Repeat the layers with the remaining pasta sheets and sauce, ending with sauce. Sprinkle with the remaining 1 ½ cups of mozzarella cheese. Drizzle with olive oil and bake for 30 to 35 minutes until the filling is bubbling and the top is golden. Cool for 20 minutes. Cut into squares and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 623
Amount/Serving
% Daily Value
- Carbs
- 30 grams
- Protein
- 24 grams
- Fat
- 46 grams
- Saturated Fat
- 26 grams
- Cholestrol
- 154 milligrams
- Sodium
- 720 milligrams
- Fiber
- 2 grams
- Sugar
- 7 grams
- Trans Fat
- 1 grams
5 comments
This is now a family favorite
I followed the directions almost as stated except I used half & half instead of whole milk because I forgot to buy whole milk & I used half the salt. I was skeptical as the Pecorino Romano is VERY SALTY!! I was afraid the dish would be too salty but it wasn’t at all. My adult son liked it initially but said it was way too cheesy. My only problem with it is that even after cooling 20 min it was still very soupy. It all collapsed on the plate in a huge mess. But it was still yummy!
I found the correct recipe on Food Network….1 3/4 cups milk & 1/3 cup flour. https://www.foodnetwork.com/recipes/creamy-spinach-and-mushroom-lasagna-2138576
Please help! Your ingredients list is messed up on 2 things! Can you fix it for me and let me know? Here is what you put out: CREAMY SPINACH AND MUSHROOM LASAGNA By: GIADA DE LAURENTIIS INGREDIENTS: 1 tablespoon unsalted butter, at room temperature, for greasing the baking dish 3 tablespoons extra-virgin olive oil, plus extra for drizzling 1 medium onion, chopped 12 ounces cremini mushrooms, cleaned and quartered 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 cups heavy cream, at room temperature 1 ¬æ cups whole milk, at room temperature <——- ‚Öì cup all-purpose flour <——- 2 cups (8 ounces) grated Pecorino Romano cheese 2 cups (8 ounces) shredded mozzarella cheese, plus 1 ½ cups (6 ounces) 2 (5-ounce) bags baby spinach, coarsely chopped ¼ packed cup chopped fresh basil leaves 2 cloves garlic, minced 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 9 (8 × 5-inch) fresh lasagna noodles or 9 dried lasagna noodles Thank you! Larry Crawford Larrycrfrd@aol.com
I have a lazy approach to preparing dry lasagna noodles. I do not boil them, I lay them in an empty 9”x13” baking dish and cover them with boiling water. I let them soak while I prepare the filling and sauce. This way, they are al dente when the dish finishes. I make sure that the sauce is slightly more soupy . I start testing for doneness about 15 mins before the earliest finish time. I take the dish out just as a small paring knife encounters the slightest of resistance, then I take it out and let it cool. While it cools it absorbs more sauce and reaches the perfect al dente stage. This recipe is creamy and full of spinach and mushrooms. I usually use an assortment of mushrooms for interest. Sometimes I use spinach and kale. If I want a little heat I’ll add hot chili flakes. I add a touch of nutmeg to the cream sauce. It seems to ‘wake up’ the cream sauce. Our family enjoys this, especially for Fall and Winter ‘Meatless Monday’s’.