Lasagna With Spinach, Wild Mushrooms And Three Cheeses

This luxurious vegetarian lasagna combines the earthy depth of wild shiitake and button mushrooms with the bright freshness of spinach. The filling is a luscious blend of ricotta, Gorgonzola, and Parmesan, bound together with a creamy bechamel-style sauce infused with garlic and basil. It offers a comforting, hearty texture that feels indulgent yet wholesome. Perfect for Sunday dinners, potlucks, or meal-prepping for the week ahead, this dish delivers robust Italian flavors in every bite.

Cooking Method: Baking, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 254.9

Dietary: Vegetarian

Description

This luxurious vegetarian lasagna combines the earthy depth of wild shiitake and button mushrooms with the bright freshness of spinach. The filling is a luscious blend of ricotta, Gorgonzola, and Parmesan, bound together with a creamy bechamel-style sauce infused with garlic and basil. It offers a comforting, hearty texture that feels indulgent yet wholesome. Perfect for Sunday dinners, potlucks, or meal-prepping for the week ahead, this dish delivers robust Italian flavors in every bite.

Directions

1
Cook lasagna noodles according to package instructions until al dente, then set aside to drain.
2
Place 2 tablespoons of olive oil in a large, heavy skillet over medium heat.
3
Add garlic and shallots; cook for about 5 minutes until soft and fragrant.
4
Add button and shiitake mushrooms; cook until liquid has evaporated and mushrooms are browned, about 10 minutes.
5
With a slotted spoon, transfer the cooked mushroom mixture to a large bowl and reserve.
6
In the same skillet, melt butter over medium heat.
7
Blend in flour and cook for 2 minutes, stirring constantly to create a roux.
8
Gradually whisk in milk; bring to a simmer.
9
Cook, stirring frequently, until the sauce thickens, about 5 minutes.
10
Stir in Gorgonzola, 1/2 cup Parmesan cheese, and the tomato paste.
11
Continue cooking and stirring until the cheese is fully melted and sauce is smooth.
12
Stir half of the reserved mushroom mixture into the cheese sauce.
13
Season the sauce with salt and pepper to taste.
14
Remove the sauce from heat and set aside.
15
In a separate large mixing bowl, combine spinach, ricotta, 3/4 cup Parmesan cheese, beaten eggs, basil, nutmeg, and the remaining mushroom mixture.
16
Season the spinach mixture with salt and pepper to taste, then stir to blend well.
17
Preheat oven to 375°F (190°C).
18
Spread a thin layer of the cheese sauce on the bottom of a 2-quart casserole or deep baking dish.
19
Place a layer of cooked noodles over the sauce.
20
Spoon a layer of the spinach/mushroom filling over the noodles, then top with more cheese sauce.
21
Repeat layers, ending with a top layer of noodles and a thin layer of cheese sauce.
22
Sprinkle the remaining 1/4 cup Parmesan cheese evenly over the top.
23
Bake for 35-40 minutes, or until the top is golden brown and the sauce is bubbly.
24
Let stand for 10 minutes before slicing to allow layers to set.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 254.9kcal

% Daily Value *
Total Fat 18.4g29%
Saturated Fat 2.8g14%
Cholesterol 23.8mg8%
Sodium 640.4mg27%
Total Carbohydrate 19.0g7%
Dietary Fiber 1.3g6%
Sugars 0.6g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagna, spinach, mushrooms, vegetarian, italian, cheese, ricotta, gorgonzola, parmesan, baking, comfort food, dinner, meal prep, shiitake, bechamel, layered, savory, homemade

Read it online: https://www.chefs-mate.com/recipe/lasagna-with-spinach-wild-mushrooms-and-three-cheeses/