Spinach, Mushroom, and Four Cheese Lasagna

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Cookin' Casseroles

Rated: 5 stars out of 5Rate itRead users' reviews (56)

RECIPE
COMMENTS & REVIEWS(56)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 40 min
Inactive Prep: 10 min
Cook: 1 hr 0 min
Total:: 1 hr 50 min

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Ingredients

1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.

To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel 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. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.

Let rest for 10 to 15 minutes before serving. Serve hot.

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Comments & Reviews

recipe Spinach, Mushroom, and Four Cheese Lasagna
jack west hollywood, CA 02-06-2010
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wow!
Rated: 5 stars out of 5

i am a die hard red sauce fan, so for me to even make this was a feat. my partner does not care for red sauce, and i really... wanted lasagne. i must have looked at 25 different recipes, and decided on this one. so glad i did. the whole time i was making this i kept thinking that it wouldn't be good because of no tomato products. i followed the recipe except i used 2 packages of frozen spinach, and doubled the amount of mushrooms. as we love mushrooms. make sure you really wring out the spinach till it's dry. i put it in a clean tea towel after it was in a seive to drain. i twisted that towel and could'nt beleive how much water was still in there. but it's a needed step. even as i was assembling this i didn't think i would like it, even though it is visually appealing. when it came time for dinner i wasn't jumping for joy, even though it looked, and smelled great. well, after the first bite i was hooked. my partner told me that this is a keeper. i will be making this once a month. such a wonderful change of flavors from the old tried and true red sauce. will still be making my mamas red sauce version. but this is going to appearing in my kitchen from now on. also, it's on my party menu as we have several friends who are vegetarians. try this recipe!Read more
recipe Spinach, Mushroom, and Four Cheese Lasagna
marge royal oak, MI 02-04-2010
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wonderful lasagna! a favorite recipe!
Rated: 5 stars out of 5

labor intensive but worth it confused when layering in pan....sauce first then noodles? ...noodles first then sauce? when do... you start with the cheese mixture????? am i missing something?Read more
recipe Spinach, Mushroom, and Four Cheese Lasagna
Cyndi Woburn, MA 02-02-2010
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The whole family loved it!
Rated: 5 stars out of 5

I'm never disappointed with Emeril's recipes. I read the reviews before making and decide to double the amount of mushrooms.... Other than that, I followed the recipe exactly. This is time consuming but the end result was well worth it to me. I enjoy cooking and trying new recipes so the prep work didn't bother me. Don't skimp on the quality of the ingredients...especially the cheese. Freshly grated (don't buy the pre-shredded stuff) is the way to go. For the few reviews that complained of it being bland, I didn't agree. I think its up to you to taste as you go to make sure the seasonings are to your liking. I did end up adding a pinch of salt and a little black pepper to the cheese mixture. The becahmel is very easy to make so don't be intimidated. Keep whisking vigorously and it will come together pefectly. When it coats the back of your spoon it is thick enough. When you add the paremsean the sauce will thicken up even more. (Be sure to use whole milk.) I will definitely be making this one again.Read more
recipe Spinach, Mushroom, and Four Cheese Lasagna
Eileen Silver Spring, MD 01-19-2010
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versatile and delicious
Rated: 5 stars out of 5

I used the no-boil lasagna noodles and with a little extra milk. I also used Trader Joe's Quattro Formaggio shredded cheese... (Parmesan, Asiago, Fontina and Provolone) to save time. I added one egg to the Ricotta cheese mixture. I prepared the night before and cooked it the following day. My family gave me lots of compliements. Read more
recipe Spinach, Mushroom, and Four Cheese Lasagna
SHIRLEY Rialto, CA 01-06-2010
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Excellent Lasagna
Rated: 5 stars out of 5

I don't care for tomato based lasagna so this recipe really apealed to me. I followed the recipe however, I made my own... spinach pasta and I made my ricotta because is has a much better flavor than store bought ricotta cheese. Those were my difficult preps for the dish. The rest of the prepping is a piece of cake! I like my bechamel on the lighter side so I used 2% milk. I love the combination of spinach and mushrooms! This was a hit at my house.Read more
recipe Spinach, Mushroom, and Four Cheese Lasagna
Mariann Greenwood, IN 06-24-2009
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Workplace Raves - Excellent Flavor and Consistency
Rated: 5 stars out of 5

I made this lasagna for a work pitch-in, and I couldn't keep them away. This lasagna was the greatest "invention" of the... times. With its smooth garlic flavor, you won't be walking away from the dinner table any time soon. Try it soon.Read more