Creamy Spinach Mushroom Lasagna
photo by Julesong
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
8-10
ingredients
- 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 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)
directions
- 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.
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Reviews
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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.
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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.
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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!
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Absolutely DELICIOUS! I made a couple of changes, took a previous posters advice and added extra mushrooms (used portobellos for the extra), added a yellow onion (we love onions), and used fresh spinach that I wilted down because I can't tolerate frozen. Will definitly make again! Oh I also wanted to add that if you're planning on eliminating the smoked gouda DON'T! but if you can't find it use another smoked cheese (mozzarella or cheddar would be really nice) because the smoky flavor really stands out in this dish.
see 7 more reviews
Tweaks
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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.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>