Prep 20 mins
Cook 40 mins
This is a very rich, very tasty lasagna for when you're feeling like indulging. An "oh my goodness" with much rolling of eyes and moaning with pleasure kind of lasagna. :) You might want to serve it in smallish pieces so that people can eat it, love it, and still have room for seconds. I wanted a rich lasagna when I created the recipe, and that's how it came out - I'm very pleased with it!
- 7 tablespoons butter, divided
- 16 ounces sliced mushrooms
- 1⁄2 cup chopped green onion
- 1⁄4 cup minced shallot
- 3 cloves garlic, minced
- 16 ounces frozen chopped spinach, thawed,squeezed dry
- 1 teaspoon white pepper
- 1⁄2 teaspoon salt
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1⁄4 cup flour
- 1 1⁄4 cups chicken broth or 1 1⁄4 cups vegetable broth
- 1 cup heavy cream
- 1⁄3 cup dry white vermouth
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 1 lb jarlsberg cheese or 1 lb provolone cheese or 1 lb havarti cheese, shredded
- 1⁄4 lb smoked gouda cheese, shredded
- 1⁄4 cup half-and-half
- 1⁄2 cup grated parmesan cheese (optional)
- Preheat oven to 350 degrees F.
- Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
- Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
- Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
- Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
- Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
- Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
- Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
- As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
- Combine the shredded cheeses together until well mixed.
- Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
- Pour the half-and-half into the bottom of the baking pan.
- Lay 4 cooked noodles in a single layer in the pan.
- Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
- Repeat the process twice, ending with the sauce.
- Sprinkle with grated Parmesan (if using).
- Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
- Remove from oven and let sit 15 minutes before serving.
- Makes 8 to 10 servings.
This lasagna is absolutely fabulous. I made it for my [picky] family, and even my sister enjoyed it. It's very rich, so it would be best to serve it with a side salad or even some bread or other veggies. I used havarti instead of provalone or jarlsberg, and it was delicious. One suggestion I will make [especially if you really like mushrooms] is to add one or two extra cups of sliced mushrooms, since those buggers really cook down a lot. And also, have all of the ingredients prepared before you start the actually cooking [with the exception of the lasagna noodles...cook those ahead of time], because once the cooking starts, it goes pretty quick, and there's no time to be shredding cheese or mincing shallots. All in all, though, this is a delightful change from the standard tomato-based lasagna.
Tired of meat and red sauce lasagne? After this, you may never go back. I made this for my friend's birthday and she adored it. I try to eat mostly gluten free, so I made a few changes that won't alter the flavor at all. I used 10 oz of the big square rice noodles instead of lasagne noodles. (I just like the smaller noodles. You can use GF lasagne noodles if you'd like.) Used brown rice flour for a thickening instead of all-purpose. Baby portabellas for their rich flavor and white button for their mild flavor. Omitted the vermouth because I didn't have any, and reduced the amount of cheese to 1/2 pound Havarti and 1/2 pound smoked gouda; whizzed those cheeses together in a food processor until clumped together. Just dot the cheese over the top. Believe me, it's still cheesy enough, even for super cheese lovers. Otherwise, I prepared it according to the recipe. For dessert: Coconut milk, lemon grass, and candied ginger ice cream. A wonderful pairing with this fantastic lasagne.
All I can say is OMG!!!! This is the best tasting spinach lasagna I/we have ever had. My husband is still raving about it two days later! I used Havarti cheese sort of by accident as I forgot to write Jarlsburg on my grocery list and of course could not remember which cheese it was while at the store. My husband loves it the way I made it so I won't be changing it! We like the sauce so much that we are going to try it in other pasta dishes as well. Thanks so much for sharing this wonderfule recipe!