Top Review by GoodEyeSniper
This was a huge hit at my Christmas party. It has such a different flavor than traditional Italian lasagna. I used smoked gruyere instead of havarti and it added a really deep flavor to the cheeses. I also added a layer of ricotta to make the dish higher. And sauteed fresh rather than frozen spinnach. Delish!
- 73.94 ml butter, divided
- 453.59 g sliced mushrooms
- 177.44 ml onion, finely chopped
- 3 garlic cloves, minced
- 283.49 g frozen chopped spinach, thawed, squeezed dry
- 2.46 ml pepper
- 2.46 ml salt
- 10 lasagna noodles
- 59.14 ml flour
- 354.88 ml chicken broth or 354.88 ml vegetable broth
- 236.59 ml 2% low-fat milk
- 4.92 ml dried thyme
- 2.46 ml dried basil
- 226.79 g havarti cheese, shredded
- 198.44 g gouda cheese, shredded
Directions See How It's Made
- Melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
- Add the onions and garlic, and sauté for 3 minutes.
- Add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
- Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
- Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
- As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
- Combine the shredded cheeses together until well mixed.
- Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
- Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
- Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
- Repeat the process, ending with the sauce.
- Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
- Remove from oven and let sit a few minutes before serving.