Home stretch guys. We’re days away from all the family activities and the last weekend of holiday parties before we get into New Years Eve shenanigans! My whole family is going to be celebrating this year in Seattle and then we are off to Surprise Vacation. I’m cooking this year, naturally, and I’m doing this Spinach Mushroom Lasagna as the main course!
My mom is a vegetarian, my sister and I love a lasagna, and my dad and Thomas are basically the easiest humans to cook for because they like everything. So this Spinach Mushroom Lasagna is going to be the star of the show. There are tons of veggies sautéed down to a caramelized deliciousness and then there are layers of a creamy béchamel sauce, no-boil lasagna noodles because it’s a shortcut that really makes all the different and plenty of cheese. It’s perfection.
I paired it with 2 of my favorite red wines, (Lamole di Lamole Chianti Classico and Lamole di Lamole Chianti Classico Riserva) because that’s how we roll in the Dalkin family and also I just spent an inordinate amount of time at the new Eataly Los Angeles location and the sommelier said these were the 2 Chianti’s that he loves the most. I mean, how can you not take that advice? They are from the same winery, just different vintages and slightly different wine making processes!
The Chianti Classico is aged for a minimum of 12 months in oak barrels, and the Chianti Classico Riserva is aged for a minimum of two years in oak barrels, and then three months after in the bottle before it hits the shelves. Plus it comes with a DOCG label and ever since our Italian adventures last year we’re all about the DOCG. Both are incredible wines but the Riserva (gray label) is a bit more elevated. Now I’m just waiting for a personal invite from the winemaker, Andrea Daldin, so I can go see the winery and taste it IN ITALY!! But until then, I’ll just pour myself a glass at home and pair it with this epic lasagna!
For the filling
- 1 1/2 pounds mixed mushrooms oyster, shitake, crimini, roughly chopped
- 2 shallots finely diced
- 6 cloves garlic roughly chopped
- kosher salt and freshly cracked black pepper
- 8 cups fresh spinach
- 2 tablespoons olive oil
For the bechamel
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- kosher salt and freshly cracked black pepper
- 1/2 teaspoon freshly grated nutmeg
- 1 lb fresh mozzarella torn into pieces
- 15 ounces whole milk ricotta
- 3/4 cup freshly grated Parmesan
- 1 package no-boil lasagna sheets
- Preheat oven to 400 degrees F.
- Place a large skillet, over medium heat, with the olive oil. Add the diced shallots and sauté on medium heat for about 2-3 minutes. Add the mushrooms and sauté until over medium-high heat until caramelized, about 10 minutes. Add the garlic and spinach and stir to combine. Season with salt and pepper and set aside.
- In a small pot, melt the butter on medium heat. Add the flour and whisk for a few minutes until flour is golden. Add the milk and continue to whisk. Bring the mixture to a boil, add 4 ounces of the mozzarella and stir constantly for 3 minutes until the cheese has melted. Season with salt, nutmeg and pepper. Remove the pot from the heat and set aside.
- Grease a large 8×12 inch pan. Pour 1/2 cup of the bechamel sauce evenly on the bottom of the pan. Lay down one layer of no-boil pasta sheets. Place teaspoon sized dollops of ricotta on top of the pasta. Spread out the 1/2 of the mushroom mixture, drizzle 1/2 cup of bechamel, sprinkle 1/4 cup of Parmesan, and 4 ounces of the fresh mozzarella. Repeat, so you have 2 layers. Top the last layer of pasta with the remaining bechamel, and spread it evenly on top. Add the final 1/4 cup of Parmesan and remaining mozzarella.
- Bake covered tightly with foil in the oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest for 10-15 minutes before serving.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I want to come to your Holiday shenanigans! Because this lasagna looks BOMB! Love all the mushrooms!
oh YES PLEASE!!!! this looks awesome!
Do you have a cookbook for sale that has all of your recipes in it?
I have an old book – https://www.amazon.com/Absolutely-Avocados-Gaby-Dalkin/dp/1118412117
Pass me the pan!
Hi! Sounds divine! Did you really mean an 8×12 baking dish or is it OK to use an 9×12?
Can this be made ahead of time, frozen and then cooked? Sounds delicious.
This sounds like the perfect main course!
Any ideas of a different vegi to use instead of mushrooms?? We have an allergy but this looks sooo delicious
roasted butternut squash!
Nothing better than a great lasagna! This looks like it is a winner.
Why do some of the ingredients have question marks beside them?
formatting glitch! fixed
Thank you so much – I live just southwest of Seattle – hope we will have some sun for your holiday here.
I’m in the same camp as Thomas and your dad! I’ll eat anything 🙂
I have always been a fan of lasagna but ate it only at restaurants because i thought it’s extremely difficult to make at home. I’ll follow this recipe diligently and hope it turns out good!
Can I come to your house for din!!??!
Made this for dinner last night and received rave reviews from my family. Thank you for another great recipe!
Fixed this last night and it was DELICIOUS! Thanks for a wonderful addition to my collection.
Made this for the holidays and it was delish! I ow want to take it on a group trip. Would you freeze this before or after cooking?
I’d freeze before cooking, let it thaw, and then cook the day of
Thanks! I wasn’t sure with the precooked pasta.
Can this recipe be made with milk alternatives. If so which ones would you suggest?
absolutely!! I’d use unsweetened plain almond milk
Made tonight for some friends, it was amazing!!!!