You won’t miss the meat in this hearty and satisfying vegetarian lasagna. Layers of creamy spinach and mushrooms mixed with gooey mozz and perfectly al-dente pasta. What’s not to love?
Mushroom and Spinach Lasagna Dish Guide
Serves 6
8 oz oven ready lasagna noodles
4 T olive oil
1 medium onion, diced
1 lb cremini or portobello mushrooms, thinly sliced
4 cloves of garlic, minced
¼ cup AP flour
½ cup white wine (optional - can sub for stock)
1.5 cups vegetable stock
½ cup heavy cream
½ t nutmeg (freshly grated if possible)
8 oz (1 large bag) of spinach leaves
8 oz parmigiano cheese, grated
16 oz shredded mozzarella
Salt and pepper to taste
Fresh basil for garnish
Add 1 T olive oil to a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes. Add in the mushrooms and turn heat to medium high and cook until mushrooms have released all their water and are beginning to brown. Add in 3 T olive oil to the center of the pan and add in ¼ flour. Mix the flour and oil and begin to stir the roux in with the mushroom and onion mixture. Once all the flour is incorporated, add the wine and stir immediately. Add in the veggie stock and stir vigorously until the liquid comes back up to a simmer.
Allow liquid to simmer for 5-7 minutes so it thickens slightly. Season to taste with salt and pepper. Add in the nutmeg and then begin folding in the spinach leaves one handful at a time. Once spinach is wilted in, add in the cream and stir to combine. Stir in most of the parmigiano cheese and taste once more for salt and pepper and season as needed. Set sauce aside.
In a 9x13 baking dish, spoon in just enough sauce to coat the bottom. Lay down a layer of your oven-ready pasta and cover that with a layer of sauce followed by a layer of shredded mozzarella. Repeat with another layer of pasta, sauce, and cheese until you have used them all. Make sure to save a handful of mozzarella for the top along with any parmigiano saved behind. If your sauce has thickened/tightened up too much, add a splash of cream or stock around the edges of the pan to ensure noodles have enough liquid to cook.
Bake, covered, at 375 F for 20 minutes then uncover and bake 25-30 minutes more or until golden brown and bubbling around the edges.
9 апр 2024
