Wild Mushroom and Spinach Lasagna


When I plan our dinner menu each week one goal is to make sure we have at least one vegetarian meal. I may have mentioned that in this space before, but I wanted to remind y’all of how much we enjoy a break from meat. Now, I love a good hamburger. However, we often find it’s cheaper and we just feel better, lighter after going vegetarian. In the coming weeks as I start grad school (wait a second, have I mentioned this to you yet?! Another post on that soon), we’ll be looking for ways to cut down on the cost of food. What better way than to go more veg? And here’s the segue — this lasagna is fantastic! It lasts for days (yay leftovers!); it’s pretty hearty and simply, darn good.

wild mushroom spinach lasagna
Source: Adapted from Martha Stewart
3 10 oz. packages frozen lasagna, thawed and drained
1/2 cup unsalted butter
3 cloves garlic, finely sliced
1 onion, finely chopped
2 cups ricotta cheese
2 T. coarse salt
1 tsp. freshly ground black pepper
1 1/2 pounds wild, mixed mushrooms, trimmed,coarsley chopped
1/3 generous cup dry white wine
1/4 cup chopped fresh flat-leaf parsley
2 cups milk
1/4 cup all-purpose flour
1/4 tsp. ground nutmeg
1/2 cup grated pecorino Romano cheese
1/2 package of one-pound lasagna sheets

Preheat oven to 350
1. Melt 2. T. butter in large pan over medium heat. Add the garlic; saute until light golden. Add onions and continue to sautee another 5 minutes until soft. Add spinach and sautee. Pour into large bowl, set aside and let cool for about 10 minutes. Season with salt and pepper. Add ricotta.
2. Melt 1 tablespoons butter in a large skillet over medium heat. Add mushrooms; season with salt and pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring wine into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
3. In medium saucepan over medium heat, heat 2 cups milk.
4. In a separate saucepan, melt 4 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 1 teaspoons salt, 1/8 teaspoon pepper, the nutmeg, and 1/4 cup grated cheese.
4. Set aside 1/4 cup sauce. Assemble lasagna: Spread 1/4 cup sauce in bottom of 8×8 baking dish. Place layer of lasagna sheets in pan, trimming to fit; spread 1/2 generous cup spinach mixture, 1/2 cup mushroom mixture, and 1/2 cup cheese sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/4 cup sauce over lasagna sheets. Sprinkle with 1/4 cup grated cheese. Bake lasagna until top is golden brown 45-60 minutes. Let stand about 10 minutes before serving.


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