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 (51)

RECIPE
COMMENTS & REVIEWS(51)

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Picture of Spinach, Mushroom, and Four Cheese Lasagna Recipe

Photo: Spinach, Mushroom, and Four Cheese Lasagna

Similar Recipes

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Spinach, Mushroom, and Four Cheese Lasagna
Mariann Greenwood, IN 06-24-2009
Flag

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
recipe Spinach, Mushroom, and Four Cheese Lasagna
Vicky Mishawaka, IN 02-07-2009
Flag

A nice alternative to Meat Lasagna
Rated: 4 stars out of 5

I used 3 boxes of frozen spinach and extra portobellos. The bechamel sauce came out lovely and thick. I've never eaten a... "white" lasagna before, so that first bite was a shock. My brain was thinking "normal" lasagna and my mouth was saying "what is this?". Once I got everyone on the right page, I really enjoyed the dish. I would definitely make this recipe again, using the extra spinach & mushrooms.Read more
recipe Spinach, Mushroom, and Four Cheese Lasagna
Susan Greenfield, NY 01-11-2009
Flag

great vegetarian alternative
Rated: 5 stars out of 5

A great winter dish! I made this after a day of cross country skiing for my extended family that included two vegetarians. ... Frozen spinach and no-boil noodles took a LOT of the extra work out of the dish and don't take away from the flavor. The vegetarians were happy and it served as a terrific side dish for the others (with oven baked chicken). I did use an extra portabello (it was in the package, what the heck!) and I confess i used low fat milk for the bechamel. The texture was a little thin, but after baking, it was delish. i completely forgot any salt and pepper so it did need a little more seasoning at the table, my fault, not the recipe. Usually Emeril's recipies have way too many steps and ingredients to put something together quickly, but this one is a real winner and was somethinig both vegetarians and carnivores enjoyed - an added bonus! Read more
recipe Spinach, Mushroom, and Four Cheese Lasagna
laura margate, FL 12-30-2008
Flag

Loved it, but agree is a bit of work!
Rated: 4 stars out of 5

I substituted 2 packages of frozen spinach, and used 1 lb of baby portabello mushrooms. Used Fontina cheese as called for -... has very good flavor. Don't use any part skim - go for the full fat and full flavor. Top layer was covered with the bechemel sauce and parmesan. I put the prepared dish into fridge and cooked next day. I think this added to the flavor. And use the shallots, also adds to the flavor. I have made 3 times now, and family loved it. Next time, I would try to do several items a day ahead to ease the work; thaw and drain spinach, cook mushrooms, shred cheeses, and even precook lasagna noodles (quick zap in microwave and precooked noodles are pliable). ps.. the bechemel sauce took longer to come to right consistancy. check with back of spoon trick. I would rate it very good 4 1/2 stars!Read more
recipe Spinach, Mushroom, and Four Cheese Lasagna
Kathy Plano, TX 12-28-2008
Flag

Good but just short of great
Rated: 4 stars out of 5

I really wanted to love this recipe cause Emeril has never steered me wrong. But I have to agree with many of the reviewers... who said it was bland and a little too time consuming to justify the end result. I even bumped up the garlic and the flavor was still somewhat lacking. I suppose that for a cream sauce dish that's loaded with cheese it's more about texture than taste but it does need something to jazz it up. A couple of tips, I skipped the fontina cheese and just used a store brand italian cheese mixture that included mozzarella and provalone. I also used frozen spinach (thawed and well drained) and sauteed it with the garlic, shallots and mushrooms. I would make it again, but would use the no bake lasagna noodles and a lot more salt and pepper (and maybe some of Emeril's Essence seasoning). Read more
recipe Spinach, Mushroom, and Four Cheese Lasagna
Elisabeth Decatur, GA 10-09-2008
Flag

Delicious!
Rated: 5 stars out of 5

I subbed frozen spinach, so it was even easier to make and still yummy. Although, next time I make it, I will add more... shrooms and spinach. Read more