Spinach Mushroom Lasagna

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. If your family is looking for a meat-based option, you can make the three meat lasagna. Or, if you'd rather do something new, the kale and mushroom bread pudding is a great mushroom bake too!

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!

Mushroom Lasagna

Author: Gaby Dalkin

5 from 1 vote

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. 

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine Italian

Servings 8 people

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Ingredients

  

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For the filling

• ▢ 1 ½ 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
• ▢ ½ teaspoon freshly grated nutmeg

For assembly

• ▢ 1 lb fresh mozzarella torn into pieces
• ▢ 15 ounces whole milk ricotta
• ▢ ¾ cup freshly grated Parmesan
• ▢ 1 package no-boil lasagna sheets

Instructions

 

• 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 8x12 inch pan. Pour ½ 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 ½ of the mushroom mixture, drizzle ½ cup of bechamel, sprinkle ¼ 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 ¼ 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.

Notes

Make sure you are using no-boil or oven ready lasagna sheets. These are par cooked and meant to soak up what seems like a lot of sauce when you begin! They come out of the oven perfectly cooked.

Nutrition Information

Calories: 610kcal | Carbohydrates: 44g | Protein: 32g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 677mg | Potassium: 792mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3838IU | Vitamin C: 10mg | Calcium: 632mg | Iron: 2mg

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Photo by Matt Armendariz / Food Styling by Adam Pearson /  Recipe from What’s Gaby Cooking

** This post is brought to you by Lamole di Lamole, a Santa Margherita USA wine . All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**