Lighten up your weeknights with this quick and simple spinach-mushroom lasagna recipe
Are you thirsty for fresh culinary ideas and want to experience a unique, tasty, and exciting dinner? Perhaps you're tired of the monotony of a typical dinner — constantly preparing potatoes, frying minced meat, and shaping dumplings? Why not consider a variation of a beloved Italian classic—with a twist.
How about replacing the traditional lasagna, filled with meat and tomato, with a lighter version that incorporates fresh spinach and mushrooms? I assure you, this flavor combination is heavenly, and people will love it from the very first bite. Moreover, this rendition is much faster to whip up, making it a perfect dish for a home-cooked meal in the midst of a busy week.
For a full step-by-step walk-through of the recipe, check out the video.
My family and I frequently enjoy this version of lasagna, and they can't get enough of it!
Ingredients:
- 8 sheets of lasagna pasta
- 10.5 oz of mushrooms
- Olive oil for frying
- Seasonings: salt and pepper to taste
- 1 onion
- 1.4 oz butter
- 2 tablespoons of wheat flour
- 8.5 fl.oz. milk
- 3.5 oz parmesan
- 1 teaspoon of pepper
- 1 teaspoon of nutmeg
- 3.5 oz baby spinach
- 8.8 oz mozzarella
Preparation method:
Step 1. After peeling and thinly slicing the mushrooms, I sauté them for 10 minutes in a well-heated pan with a little olive oil. Once cooked to perfection, I season the mushrooms with salt and pepper, set them aside and transition to the next step.
Step 2. I concoct a creamy sauce right in the same pan. Firstly, I melt the butter. I follow this by adding in some finely chopped onion which I had peeled in advance. Next up are the flour, milk, and parmesan. I whisk everything together until it's a rich, velvety concoction. Lastly, I season it with pepper and nutmeg.
Step 3. The silky sauce is then spread at the bottom of the baking dish. I layer the raw pasta sheets, fresh spinach leaves, the earlier prepared mushrooms, and grated mozzarella, and then I add another layer of pasta on top.
Step 4. I follow this process twice. On the final pasta layer, I spread the creamy sauce, liberally sprinkle the entire dish with cheese, and decorate the top with sporadic pieces of mushrooms.
The dish is then ready for the oven. It's baked at a temperature of 392 degrees Fahrenheit for 40 minutes. After the first 10 minutes of baking, I cover the baking dish with aluminum foil to prevent over-browning.
Step 5. To complete this delectable dish, I garnish it with fresh parsley and portion it into individual servings. And voila, dinner is served - bon appétit!
