Spinach and mushroom lasagne

Recipe by
Total Time:
1 hour
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Healthy Rajma and Paneer Tawa Pulao, Best Coconut Milk Rice with fried cashews, Easy White Coconut Milk Rice

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4

Ingredients

  • For the Bechamel (White) sauce:
  • 2 tbsp - Butter
  • 1/2 cup - finely chopped Onion
  • 1/2 tbsp - Garlic paste (minced Garlic)
  • 2 tbsp - all - purpose flour
  • 1.75 cups - 2per cent Milk
  • 1/4 tsp - Nutmeg
  • 1/4 tsp - salt
  • 1 - Bay Leaf
  • Ground pepper to taste
  • 1/4 cup - Parmesan cheese (you can use cheese that comes grated in small containers)
  • For the Pasta and layering:
  • 6 - brown Rice lasagne sheets (you can use any kind of pasta)
  • 5 oz - whole Milk ricotta cheese
  • 1/2 cup - Parmesan cheese
  • 4 oz - fresh Mozzarella cheese, crumbled (you can use any other cheese too)
  • Pinch of salt
  • For the Spinach and Mushroom stuffing:
  • 10 oz (about 300 gm) - fresh spinach, with trimmed ends
  • 1/2 tbsp - salt
  • 4 oz - Button mushrooms, trimmed and sliced thick

How to Make Spinach and mushroom lasagne

  • Steam spinach or blanch it in boiling salted water for about 10 seconds or until just wilted.
  • Transfer to a cold water bath or just sprinkle cold water to stop it from cooking further and let it cool. It takes about a minute.
  • Now squeeze out the water as much as possible. Chop it coarsely and set aside.
  • In a pan, melt 1 tbsp butter and add the mushrooms. Cook them until slightly browned. Set aside.
  • In the same pan, melt 2 tbsp butter in medium heat until it starts foaming. Add the onion and garlic pasta and cook, whisking it until the onions are soft.
  • Next, add in the flour and cook - keep whisking it to avoid the butter from browning.
  • Gradually add in the milk and bring the mixture to a boil over medium-high heat. Keep whisking it.
  • Add the bay leaf, nutmeg, salt and pepper and simmer over low heat for about 10 minutes. Whisk it on and off.
  • When you find the mixture is thick and saucy, add in the Parmesan cheese and whisk until mixed. Remove the bay leaf.
  • Set aside about 1/4 cup of the sauce and in the remaining sauce, whisk in the spinach until well combined. You would have around 2 cups of the spinach and Bechamel sauce.
  • While this is happening, in another pan, cook pasta according to the manufacturer's instructions.
  • In another bowl, whisk the ricotta cheese along with salt until smooth. Set aside.
  • Preheat oven to 425 degrees F.
  • Grease your baking dish with some butter. You can use a 6 cup (1.5 L) 8X6X2 dish for example or whatever you have.
  • Layer the bottom with some Bechamel sauce (about 1/4 cup that you set aside).
  • Now place 3 lasagne sheets on top of it, side by side.
  • Spread about 1/2 cup of the spinach mixture. Sprinkle Parmesan over the spinach mixture.
  • Layer that again with 3 more sheets. Layer that with 1/2 cup spinach mixture and 1/2 cup of Mozzarella cheese.
  • Layer the ricotta cheese mixture over it and spread until it covers the layer, followed by mushrooms.
  • Cover with remaining spinach mixture completely enclosing the pasta and toss in the Mozzarella cheese as last layer.
  • Cover the top with foil (grease the inner side of the foil with some oil so that it doesn't stick to the cheese) and bake for 10-15 minutes or until it starts bubbling.
  • Remove the foil and broil the lasagne for about 5 minutes or until the cheese is browned in spots.
  • Let it cool for about 10 minutes and then cut it into pieces.
  • Recipe Courtesy: http://chefinyou.com/