This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment.

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook lasagna in boiling salted water in a large pot until al dente. Drain.

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  • Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.

  • To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.

  • To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.

  • In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.

Nutrition Facts

655 calories; protein 17g; carbohydrates 56.6g; fat 40.1g; cholesterol 131.1mg; sodium 390.9mg. Full Nutrition
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Reviews (45)

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Most helpful positive review

Rating: 5 stars
10/19/2003
As a personal chef this is a client favorite. And I've gotten some clients on diets approval by replacing half the flour w/ whole wheat flour & replacing the heavy cream w/ part half & half and part skim milk. I also used whole wheat lasagna noodles for special clients. Read More
(53)

Most helpful critical review

Rating: 3 stars
01/31/2011
I followed this recipe pretty close. Used way more sun-dried tomatos and chicken broth instead of the wine. I only made about 1/2 of the white sauce. I liked it but it was missing the WOW factor. My family prefers a meaty lasanga.... oh well cant please everyone:) Read More
(16)
59 Ratings
  • 5 star values: 43
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/19/2003
As a personal chef this is a client favorite. And I've gotten some clients on diets approval by replacing half the flour w/ whole wheat flour & replacing the heavy cream w/ part half & half and part skim milk. I also used whole wheat lasagna noodles for special clients. Read More
(53)
Rating: 5 stars
11/22/2006
I brought this to a big party and it was a big hit! One suggestion: Let the cream mixture thicken a bit before removing it from the heat. Otherwise it's very runny. Read More
(38)
Rating: 5 stars
12/26/2002
THIS IS ONE OF THE BEST LASAGNAS I HAVE EVER MADE. I USED MILK INSTEAD OF CREAN THOUGH. I ALSO ADDED ROMANO CHEESE. VERY ADDICTIVE. THANKS M. STOCK Read More
(35)
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Rating: 4 stars
12/01/2003
Very good recipe but next time I would probably omit the cream. When combined with the "marina" sauce there was way too much sauce. It would probably be great without the cream as the red sauce is marvelous! Also I would probably add more spices since the addition of the cream made it taste somewhat bland. Otherwise a very tasty vegetarian meal. Thanks for the recipe! Read More
(30)
Rating: 5 stars
08/20/2003
My daughter was coming to dinner and informed all of us she had become a vegetarian. I was at a loss to figure out what to serve as a main entree. This recipe filled the bill. Everybody loved this dish. My daughter was thrilled and she took the leftovers home with her. The only thing I did different to the recipe was to add more Parmesan cheese to the topp before baking. Thank you Holly! Read More
(17)
Rating: 5 stars
07/14/2003
My family loves this recipe - they say it tastes even better the second day. Takes work to make it but worth it. I add a whole package of Sun-Dried Tomatoes - it really make a difference. Read More
(16)
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Rating: 3 stars
01/31/2011
I followed this recipe pretty close. Used way more sun-dried tomatos and chicken broth instead of the wine. I only made about 1/2 of the white sauce. I liked it but it was missing the WOW factor. My family prefers a meaty lasanga.... oh well cant please everyone:) Read More
(16)
Rating: 5 stars
10/07/2003
I made this for a friend who is allergic to mushrooms so I omitted them. I added cream of chicken soup into the vegetable mixture after it had simmered and thickened. when my friend tasted it she called and said "this lasagna is fabulous you could sell this stuff." I haven't tried it myself but the aroma was wonderful. I also whisked the white sauce a while over medium heat until it thickened.(the recipe doesnot state this. so this was a definite hit! Read More
(15)
Rating: 4 stars
12/04/2002
We sauteed chicken and mushrooms in olive oil and white wine and added it to the lasagna made it really good. Read More
(14)
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