Spinach Mushroom Lasagna by DK on Jul 30, 2012
When I sat down to write this post, I couldn't help but look back at my first lasagna. Once you got past the top layer, it tasted pretty fine - but my top layer pretty much barred your entry! Tough, burnt lasagna sheet that would make you think "rubber". I did not know why then, but I do now - so many lasagnas later. My version of the classic Spinach Lasagna with the hearty addition of mushrooms has undergone loads of changes from the time I started out with an online recipe. My taste testers have been generous with comments and now this current version has been voted to the "to be repeated" list.
The market is flooded with so many varieties of pasta that I put to good use. This lasagna is made using Brown Rice lasagna sheets thus making this gluten free too. You can use whatever you have on hand. I tend to use whole milk Ricotta Cheese 'cos of the vegetarian factor and in this have opted to use the one I made at home, few days ago. Its similar to Indian Paneer Cheese but with a healthy dose of additional fat in it. But you can use store bought ricotta cheese instead. I also am partial (extremely so!) to fresh mozzarella, hence that finds its way in this recipe. If you are on a diet and if you have been good for a while, then reward yourself with this treat. Its calorie rich - yes, but its also naturally nutrition giving thanks to protein from cheese; fiber, vitamins and carbs from Brown rice pasta and mushrooms not to talk about "I am oh so good for you" spinach. ( I mean thanks to Popeye- we knew that right from thumb sucking age!)
- Cook time:
- Prep time:
- Serves: 3 people
- Yields: Makes a hearty meal for 2 just served on its own, but will serve 4-5 people as a part of a course
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, see Tips to make this Gluten free
- 1-3/4 cup 2% Milk
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
- 1 Bay leaf
- ground Pepper to taste
- 1/4 cup Parmesan Cheese (see Tips)
- For the Pasta and Layering
- 7 Brown Rice Lasagna Sheets, see Tips
- 5 oz Whole Milk Ricotta Cheese, or store bought
- 1/2 cup Parmesan Cheese, see Tips
- 4 oz fresh Mozzarella Cheese, crumbled
- Pinch of Salt
- For the Spinach and Mushroom Stuffing
- 10 oz (abt 300 grms) fresh Spinach, with trimmed ends
- 1/2 tbsp Salt
- 4 oz Button Mushrooms, trimmed and sliced thick
Tips
1. Parmesan Cheese: I used Vegetarian Parmesan cheese that comes grated in small containers.
2. Lasagna Sheets: You can use any kind of pasta you like. I happened to have Brown Rice ( and gluten free) sheets with me that I put to use here. Also I know 7 seems like an odd number. But it depends on the type of Pan you have. I had a small one and for the type of layers I did, I used 7. You would probably need 6 sheets, but just to be safe try 7. No harm in additional Pasta - is there? ;)
3. Mozzarella Cheese: As I have probably harped on my love for fresh mozzarella in this site so many times (did you sigh?!), I had to use it here too. But you can use whatever you like.
4. All Purpose flour: You can use a Gluten Free All purpose flour instead or a little less Cornstarch to make a Gluten Free White Sauce. Or simply substitute your own favorite recipe instead.
2. Lasagna Sheets: You can use any kind of pasta you like. I happened to have Brown Rice ( and gluten free) sheets with me that I put to use here. Also I know 7 seems like an odd number. But it depends on the type of Pan you have. I had a small one and for the type of layers I did, I used 7. You would probably need 6 sheets, but just to be safe try 7. No harm in additional Pasta - is there? ;)
3. Mozzarella Cheese: As I have probably harped on my love for fresh mozzarella in this site so many times (did you sigh?!), I had to use it here too. But you can use whatever you like.
4. All Purpose flour: You can use a Gluten Free All purpose flour instead or a little less Cornstarch to make a Gluten Free White Sauce. Or simply substitute your own favorite recipe instead.
Method
1.
Lets start with the spinach. I would normally steam it, but in this case I just blanched them in boiling salted water for about 10 seconds or until just wilted.
2.
Transfer to a cold water bath or just sprinkle cold water to stop it from cooking further and let it cool. Takes about a minute.
3.
Now squeeze out the water as much as possible.
4.
Chop it coarsely and set aside.
5.
In a pan, melt 1 tbsp butter and add the mushrooms.
6.
Cook them until slightly browned. Set aside
7.
In the same pan, melt 2 tbsp butter in medium heat
8.
until its starts foaming.
9.
Add the onion and garlic paste and cook whisking it until the onions are soft.
10.
Next, add in the flour and cook - keep whisking it to avoid the butter from browning. We do this in order to toast the flour (to avoid the raw grainy taste later on)
11.
Gradually add in the milk
12.
and bring the mixture to a boil over med-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.
13.
When you find the mixture is thick and saucy, add in the Parmesan cheese and whisk until mixed. Remove the bay leaf.
14.
Set aside abt 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-bechamel sauce
15.
While this is happening, in another pan, cook pasta according to the manufacturer's instructions.
16.
In another bowl, whisk the ricotta cheese along with salt until smooth. Set aside.
17.
Preheat Oven to 425F. Grease your baking dish with some butter. I used a 6 cup (1.5 L) 8X6X2" dish for my lasagna, but you can use whatever you have. Layer the bottom with some bechamel sauce (abt 1/4 cup that you set aside).
18.
Now place 3 noodles on top of it, side by side. Since I did not have much of a space, I overlapped my noodles.
Note: From here on you can layer it as your fancy strikes. Just make sure to have some sauce and cheese leftover for the last layer to cover the noodles.
19.
Spread about 1/2 cup of the spinach mixture.
20.
Sprinkle Parmesan over the spinach mixture.
21.
Layer that again with 3 more noodles.
22.
Layer that with 1/2 cup spinach mixture and 1/2 cup of Mozzarella cheese.
23.
Layer the ricotta cheese mixture over it and spread until it covers the layer,
24.
followed by mushrooms.
25.
I cut the remaining 1 lasagna sheet into half and covered the middle and enclosed the overhanging noodles (that I layered before) on the ends. Now you know why the odd number 7.
26.
Cover with remaining spinach mixture completely enclosing the pasta
27.
and toss in the mozzarella cheese as last layer.
28.
Cover the top with foil (grease the inner side of the foil with some oil so that it doesn't stick to the cheese)
29.
and bake for 10-15 min or until it starts bubbling. Remove the foil
30.
and now Broil the lasagna for about 5 minutes or until the cheese is browned in spots. Let it cool for about 10 minutes
and then cut them into pieces. Serve.
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Recipe Reference
from my kitchen notes
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1 Member Reviews
By Piyumi on Nov 5, 2014
One of the best recipes I have ever tried...
I used exact ingredients in exact quantities and the Lasanga came out really well...
It is delicious and a good option for vegetarian cheesy lovers..
Thanks for the recipe..
36 Comments
By matt on Jun 19, 2017
great recipe and I;for one, can appreciated the time and labor it takes to develop a perfect lasagna.
one big problem! Where the hell did you get the Idea of warping and folding the noodles!!!
Italians that see these pictures are turning over in their grave!
I've been making lasagna for over 45 years and this is my method on the noodles.
I cut the noodles that occupy the perimeters of the pan leaving 1/8 inch on all 4 sides
to allow for expansion of the noodles as they bake.
This does 2 things (1) it keeps the noodles from sticking up at the edges and burn. (2 ) After it's baked, the top of the lasagna lasagna will come out level.
By Candy on Nov 4, 2015
It was so delicious, I added hot red pepper flakes to the sauce as I like spicy food.... Will defiantly make it again.
By Olenka on Jan 28, 2015
This is my favorite sauce. Tastes great over vegies with dinner and is super fast and easy to make!
By Vegetable Lasagna Spinach Mushroom | All Documents on Jan 2, 2015
[…] Spinach Mushroom Lasagna – Chef in You – Making vegetarian … – 30/7/2012 · Vegetarian Italian (Gluten Free) dish of pasta layered with spinach, mushroom, ricotta, mozzarella cheese & bechamel sauce is very popular & rich …… […]
By Haju Aidroos on Dec 17, 2014
YUMMMY!!! I did ALLL the same procedure,but added quater pak.cream too, it gave such a rich flavor and taste!!do give it a try!
By Veggie Lasagna Recipes With Ricotta Cheese And Spinach - Food Recipe on Nov 12, 2014
[...] Spinach and mushroom lasagna with ricotta cheese recipe 1. parmesan cheese: i used vegetarian parmesan cheese that comes grated in small containers. 2. lasagna sheets: you can use any kind of pasta you like.. [...]
By Mackenzie on Oct 14, 2014
I'm quite inexperienced in the kitchen and usually limit myself to more simple recipes with store-bought sauces. But, this recipe came out just fantastic!!! It was better than I thought myself capable of! Thank you for sharing, and for the confidence boost. I'm definitely going to be trying more intermediate meals in the very near future! Side note: even though I doubled this, I used 12oz of mushrooms and only 10oz of spinach.
By Jenna on Oct 6, 2014
Doubled this recipe it was absolutely amazing and even my picky eaters ate it all. :wink:
By 57 Gluten Free Lasagnas Recipes | Daily Healthy Tips on Aug 18, 2014
[...] Gluten Free Lasagna Traditionalvia glutenfreerecipebox.com4#4 Spinach Mushroom Lasagnavia chefinyou.com5#5 Zucchini Lasagna Gluten FreeSource: onegoodthingbyjillee.com6#6 Spaghetti Squash LasagnaSource [...]
By Kristy on Aug 11, 2014
Quick question: at the top it says cook time is 1 to 2 hours, but at the bottom it says you only bake it for about 15-20 minutes. Is the cook time including prep time?
I am including all the components that need cooking - like the spinach, mushrooms, preparing the roux, lasagna (plus baking) etc - assuming that not everyone is going to doing this simultaneously. Depending on the skill level, you might cut down the cooking time :) --DK
By Madhu on Mar 28, 2014
Milk and Onion Garlic paste? I don't know how well that goes. There are certain food combos, ayurved suggests to avoid. Not sure if this one is one of them. Nevertheless recipe looks mouthwatering.
I havent researched Ayurveda or know a lot in it as yet. But does it take into account the weather and region? Sometimes some foods affect ppl differently in different regions. Does it take into account the quality of foods, the body type etc? --DK
By Bobbi on Mar 27, 2014
I made this two ways. One big pan was for a retreat I attended. The other with chicken added (1/2 chicken breast cut into small pieces and sautéed) was for my family. Added to the veggies were red sweet pepper and asparagus. I added these to the onions and they added so much to the dish. I doubled the sauce recipe and had enough for a vegetarian 13x9 and a chicken added 8x8. Layer as directed. Follow baking directions.
By Harsha on Mar 21, 2014
Love ur recipes. So simple n this is one if my favourites
By kin on Mar 21, 2014
I don't eat onion and garlic. So what is the substitute for it.
Skip --DK
By Kelly on Feb 25, 2014
Delicious! Best lasagna i've ever made. Rich,creamy, perfect! We doubled this recipe - large family of 5. It was definately enough, with leftovers.
Use fresh pasta noodles, it makes a big difference. Also, we added extra mushrooms and spinach - it was needed to cover such a big pan. I would have added extra of the bechamel sauce too - I had none left over for the top. Otherwise, so good!
By Ashley Wallace on Jul 17, 2013
Hi there,
What kind of onion do you prefer to use in your bechamel sauce?
Thanks!
Ashley
By Anita Nandini on Jul 14, 2013
Hi, I would LOVE to try this one out. I have a 25SC@ IFB Microwave. Pls guide me on how to make this in my micro.
By Carolyn on Mar 29, 2013
Are you aware that this site says this is a gluten free recipe? It most definitely is not, as you have specified all purpose flour in the sauce.
Thank you so much for pointing this serious error on my part. I wanted to write a note in my "Tips" section for making this gluten free white sauce and seem to have completely missed doing it. I have rectified it now. My apologies. --DK
By Michelle Mazur on Feb 13, 2013
Sounds good, can I make it ahead of time & freeze it??? :-?
By Anjali on Jan 20, 2013
Wow ....amazing recipe
By Prem on Oct 27, 2012
Hi, Can this be cooked in a microwave (with convection)? If yes, can you give the details..
By Anuradha mandapaka on Oct 3, 2012
8) Really loved reading it and going through the pictures! You make it ever so easy... This is going to be my weekend menu...thanks a nice recipe.
By Sumita on Aug 17, 2012
Am going to make this today. Curious to know why is the step baking with the foil important. Many thanks
By sujatha on Aug 14, 2012
I dont like mushrooms. so what is a good substitute for mushrooms ?
Just leave them out --DK
By Dipti on Aug 11, 2012
I made this for dinner and it came out really well. I loved the taste of roasted mozarella with spinach and mushroom....I used a bigger lasagna dish, so I felt more pasta would have been better.....so when you are making this, be aware of the size of the dish you are arranging it in.:)
By Your Cookery Book on Aug 9, 2012
Looks gorgeous. I cook a little different way. :)
By Nark on Aug 8, 2012
WOW - I love the way we can click on print and download the recipes with ease, and not have to save the pictures individually. Your pictures and comments are very clear and concise. Thank you.
By seetha on Aug 8, 2012
I saw your recipes and they are very nice with all pictures. You have taken lots of efforts to do the postings. thanks for sharing. I will try this recipe Keep the good job.
By akma daman on Aug 2, 2012
:wink: love it!!!
By Archana on Jul 31, 2012
I made this not this but lasagna have nothing to prove it. pics all gone. the post reformatted. I never got down to making it again.A pity as the kids loveit. I love your pics though they are better than what I think of mine. :-D
By pri on Jul 31, 2012
Excellent!
By Mallika on Jul 30, 2012
Wow! Ricotta Mushroom and Spinach in Lasagna make it the perfect pasta for my weekend menu. Way to go!
By sunita on Jul 30, 2012
Love the look of the pasta but what i really love is how you make your write up to the recipe interesting and with a lot of sense of humor added to bring out the flavor of your recipes.. this must be one of your everlasting secret ingredients.... thanks for sharing.... the recipes as usual are fantastic what with the step by step pictures the make procedure as simple as ABC.
By Divya on Jul 30, 2012
I am so making this DK.Had bookmarked a recipe in PW's blog which called for eggs in Ricotta cheese mix.Your recipe seems easy enough to give a first try.There is absolutely no harm in extra pasta..and cheese too;)
By Archena on Jul 30, 2012
Nice and I see you also use the veggie Parmesan which I too only find at my local whole foods store. Looks yummy will try this for sure
By Angeline Dorsey on Feb 6, 2019
So glad to hear that Angeline. Appreciate your feedback :) Here's to happy eating and a good burp to finish it --DK