Spinach and Mixed Mushroom Lasagne
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 45 min.
Ready in
Healthy, because
Even smarter
This lighter varitaion or traditional lasagna is full of nutrients. Mushrooms are very low in calories but provide fiber and other nutrients such as vitamin D and copper, while spinach provides protein and pletny of iron.
Serve this with a side salad for even more nutrients.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 12 cups fresh Spinach (rinsed and tough stems trimmed)
- 5 Tbsps butter divided (plus extra to grease the pan)
- 3 shallots (peeled and finely chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 3 cups Chanterelle (cleaned and sliced)
- 3 cups button Mushrooms (cleaned and sliced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup flour
- 4 cups milk
- 1 pinch ground Nutmeg
- 2 ½ cups Parmesan freshly grated (divided)
- 1 tsp grated Lemon peel
- 1 ½ cups yound Gouda (grated or thinly sliced)
- 1 cup Mozzarella (grated)
- 16 ozs Lasagne noodle (noodles)
Preparation steps
1.
Preheat the oven to 375º F. Coat a casserole dish or pan (9 x 13-inches) with nonstick cooking spray.
2.
Cook the spinach for 2 minutes in a large pot of salted boiling water. Drain well, pressing all the water from the spinach with the back of a large spoon. Finely chop and set aside.
3.
In a large skillet, set over medium-high heat, melt 2 tablespoons butter. Add the shallots and garlic and saute, stirring, for 1 minute. Add the mushrooms and season with salt and pepper, and cook, stirring, for about 5 minutes, or until the mushrooms have released their their liquid. Remove from heat source and allow to cool.
4.
To prepare the bechamel sauce, melt 4 tablespoons butter, in a large saucepan set over medium heat. Add the flour and cook, stirring with a wooden spoon, until the roux is light, about 2 minutes. Whisking constantly, add the milk slowly and continue to cook, stirring frequently until the sauce has thickened, about 3 to 4 minutes. Season with salt, pepper and nutmeg. Add 1 cup of Parmesan cheese and the lemon peel and cook, stirring frequently, until thickened, about 2 minutes. Remove sauce from heat source.
5.
Cover the bottom of the prepared pan with a thin layer of bechamel sauce. Arrange a layer of cooked lasagna noodles side-by-side on top of the sauce. Arrange a layer of spinach, mushroom mixture, Parmesan cheese, Gouda cheese, and mozzarella, followed by a layer of sauce. Repeat layering with sauce, noodles, spinach, mushrooms, and cheese, ending with a a layer of noodles sprinkled with Parmesan and mozzarella cheese.
6.
Cover tightly with aluminum foil and bake until the lasagna is hot and bubbly, about 30 minutes. Remove foil and continue baking for an additional 10 minutes, or until the top is golden brown.
7.
Let rest for about 10 minutes before slicing and serving.
