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Spinach Mushroom Lasagne

Diet.Chef's picture
  Frozen spinach/1 package, 10 ounce frozen chopped spinach, thawed 1 Pound, stemmed and rinsed
  Canned peeled italian tomatoes 16 Ounce (1 can, including juice)
  Tomato paste 1 Tablespoon
  Chopped fresh basil leaves 1⁄4 Cup (4 tbs)
  Dried oregano 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Lasagne noodles 5 Ounce (6, curly edged)
  Milk 1 1⁄2 Cup (24 tbs)
  All purpose flour 3 Tablespoon
  Freshly grated nutmeg 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced or crushed through a press
  Shallot 1 Large, minced
  Grated parmesan cheese 2⁄3 Cup (10.67 tbs)
  Mushrooms 1⁄2 Pound, sliced 1/4 inch thick

1. In a large nonreactive saucepan, cook the spinach in just the water clinging to its leaves, covered, over moderately high heat, stirring once or twice, until wilted but still bright green, 2 to 3 minutes. Drain and let cool to room temperature. Squeeze dry. Chop the spinach. If using frozen spinach, lightly squeeze and drain, but do not cook.
2. In a heavy medium nonreactive skillet, combine the tomatoes with their juice, tomato paste, basil, oregano, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook over moderately high heat until the sauce is slightly thickened and reduced to 1 1/4 cups, 5 to 7 minutes.
3. Bring a large pot of lightly salted water to a boil. Add the lasagne noodles and boil, stirring gently once in a while, until tender but still firm to the bite, about 8 minutes. Drain; hold the noodles in a bowl of cold water for up to 10 minutes. Pat dry with paper towels before you assemble the lasagne.
4. Adjust a shelf to the top third of the oven and preheat to 400°. Meanwhile, pour the milk into a heavy medium saucepan. Gently place the flour in a sieve over the pan. Gradually whisk in any flour that falls through. Tap the sieve once so just a light film of flour sifts through; whisk until blended. Repeat until all of the flour is whisked in. Stir in the nutmeg, garlic, shallot and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook over moderate heat, stirring constantly, until the sauce boils and thickens. Reduce the heat and simmer, stirring, for 2 to 3 minutes. Remove from the heat and stir in half of the Parmesan and all of the spinach.
5. Spread 2 tablespoons of the tomato sauce in an 8-inch square baking pan. Trim 2 lasagne noodles to fit the pan and use the 2 trimmed pieces to complete the layer. Spread 2 tablespoons of the tomato sauce over the pasta. Add half of the creamed spinach and cover with half of the sliced mushrooms. Spread on 1/4 cup of the tomato sauce and sprinkle with 2 tablespoons of the Parmesan cheese. Repeat to form a second layer. Trim the remaining 2 noodles as before and top with the remaining tomato sauce and Parmesan cheese. Bake until browned and bubbly, about 30 minutes. Let stand for about 15 minutes. Cut the lasagne into 4 squares and serve.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1615 Calories from Fat 387

% Daily Value*

Total Fat 44 g67.3%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol 107.1 mg35.7%

Sodium 3343 mg139.3%

Total Carbohydrates 228 g75.9%

Dietary Fiber 33 g132%

Sugars 30.6 g

Protein 101 g201.6%

Vitamin A 1161.8% Vitamin C 134.9%

Calcium 214.3% Iron 131.2%

*Based on a 2000 Calorie diet

Spinach Mushroom Lasagne Recipe