This hearty lasagna is a comforting twist on the classic Italian favorite, loaded with earthy wild mushrooms and fresh spinach. The sauce is a luxurious blend of milk, Gorgonzola, and Parmesan, creating a rich, savory depth that pairs beautifully with the tender noodles. It’s a perfect dish for weekend gatherings or a special weeknight dinner, offering a satisfying meal that feels both indulgent and home-cooked. The combination of texturesâÂÂfrom the creamy cheese filling to the soft vegetablesâÂÂmakes every bite delightful. Serve with a simple green salad for a complete meal.
Lasagna With Spinach, Wild Mushrooms & Thre
Description
This hearty lasagna is a comforting twist on the classic Italian favorite, loaded with earthy wild mushrooms and fresh spinach. The sauce is a luxurious blend of milk, Gorgonzola, and Parmesan, creating a rich, savory depth that pairs beautifully with the tender noodles. It&# 226;ÂÂs a perfect dish for weekend gatherings or a special weeknight dinner, offering a satisfying meal that feels both indulgent and home-cooked. The combination of texturesâÂÂfrom the creamy cheese filling to the soft vegetablesâÂÂmakes every bite delightful. Serve with a simple green salad for a complete meal.Ingredients
Directions
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Cook lasagna noodles according to package instructions until al dente; drain and set aside.
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Heat olive oil in a large, heavy skillet over medium heat.
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Add finely chopped garlic and shallots; cook for about 5 minutes until soft and fragrant.
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Add chopped button and shiitake mushrooms; cook until liquid has evaporated and mushrooms are browned, about 10 minutes.
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Transfer the mushroom mixture to a large bowl using a slotted spoon; reserve.
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In the same skillet, melt butter over medium heat.
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Whisk in all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
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Gradually whisk in milk, ensuring no lumps form.
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Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 5 minutes.
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Stir in Gorgonzola cheese, 1/2 cup of the grated Parmesan cheese, and tomato paste.
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Continue cooking and stirring until the cheese is fully melted and the sauce is smooth.
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Stir half of the reserved mushroom mixture into the cheese sauce.
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Season the sauce with salt and pepper to taste; remove from heat and reserve.
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In a separate large mixing bowl, combine thawed and squeezed dry spinach, ricotta cheese, 3/4 cup of the grated Parmesan cheese, lightly beaten eggs, dried basil, ground nutmeg, and the remaining mushroom mixture.
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Season the spinach mixture with salt and pepper to taste; stir to blend well.
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Preheat oven to 375ðF (190ðC).
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Spread a thin layer of the mushroom cheese sauce on the bottom of a 2-quart casserole or deep baking dish.
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Place a single layer of cooked lasagna noodles over the sauce.
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Spoon a layer of the spinach and mushroom filling over the noodles.
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Top the filling with a layer of the remaining mushroom cheese sauce.
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Repeat the layers (noodles, filling, sauce) until ingredients are used up, ending with a top layer of noodles and a thin layer of sauce.
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Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the top.
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Bake for 35-40 minutes, or until the top is golden brown and the sauce is bubbly.
Nutrition Facts
Servings 8
- 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.
lasagna, spinach, mushrooms, wild mushrooms, gorgonzola, parmesan, ricotta, italian, baking, comfort food, dinner, vegetarian, cheese sauce, main course, shiatake, button mushrooms, shallots, garlic, herbs
