Spinach, Mushroom, and Four Cheese Lasagna

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Picture of Spinach, Mushroom, and Four Cheese Lasagna Recipe Photo: Spinach, Mushroom, and Four Cheese Lasagna Recipe
Rated 4 stars out of 5
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  • Read 69 Reviews
Total Time:
1 hr 50 min
Prep
40 min
Inactive
10 min
Cook
1 hr 0 min
Yield:
8 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 69 reviews

  • on April 27, 2012

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    No doubt this is a winner!!!! Next time however, I will only use fontina and not mix with extra sharp provolone - too strong. Also will use the parm instead of my go to cheese grated romano. Also, absolutely double the veges - used 4 boxes frozed leaf spinach and nearly 20 oz baby bellas. Also, next time will sautee the spinach with garlic and raisins first - with all the salt and cheese think the touch of sweetness might be a surprise. Also, double the nutmeg. Did use the whole box of noodles, all the cheeses, and all other ingredients and it was a hit!

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  • on April 11, 2012

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    I think this is probably the best veggie lasagna I've ever had! Very Rich, filling- will keep your family of 3 eating for a few days kind of lasagna. I like those!
    (And that's a lot coming from somebody who doesn't like vegetables pretty much anywhere!

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  • on January 21, 2012

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    The bechamel was a little bland. Maybe a little Essence would have done the trick. Added a couple links of Italian sausage to the sauteed mushroom mixture. Also used baby spinach and passed on pre- cooking it since it cooks in the oven anyway.

    people found this review Helpful.
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