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My review
Spinach Mushroom Lasagna
JElder81
"Delicious! This lasagna combines fresh mushrooms, spinach, four cheeses, and plenty of garlic. Can be prepared up to 48 hours ahead."
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Ingredients
1 h 20 m servings 304 calsOriginal recipe yields 12 servings (1 9x13-inch lasagna)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch baking dish.
- Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain.
- Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside.
- Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
- Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
- Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
- Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
- Spread 1/3 of the cottage cheese mixture over the noodles.
- Spread 1/3 of the mushroom sauce over the cottage cheese mixture.
- Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more.
- Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.
Footnotes
- Cook's Note:
- Make-ahead directions: Prepare as above through step 12. Cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in 350 degree F (175 degree C) oven for 30 minutes. Uncover; bake for 30 to 35 minutes more.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 304 calories; 13.3 g fat; 24.8 g carbohydrates; 23.1 g protein; 65 mg cholesterol; 458 mg sodium. Full nutrition
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Reviews
Read all reviews 1519 Ratings
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Most helpful positive review
6/19/2012
This was great! For simplicity's sake, I used whole wheat lasagna noodles and did not cook them. I also didn't "really" measure the ingredients- I just threw in what I had of each item, and it...
Most helpful critical review
3/25/2018
I found it to be a little bland.
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6/19/2012
This was great! For simplicity's sake, I used whole wheat lasagna noodles and did not cook them. I also didn't "really" measure the ingredients- I just threw in what I had of each item, and it...
9/3/2012
I lightened things up with using ff cottage cheese, part skim ricotta cheese, egg beaters instead of eggs and one tablespoon evoo. I also only had 1 lb of thawed spinach and that was too much f...
7/27/2012
This was really delicious. I halved the recipe and made a couple minor adjustments. I used baby bella mushrooms and sauteed them in olive oil and butter. I'm not a fan of ricotta cheese, so ...
8/1/2012
Delicious. I will definitely make this lasagna again. I will definitely add salt next time, as the lasagna turned out a little bland.
4/24/2014
This was a very rich lasagna. It offers a suitable way to get a dose of spinach and mushrooms. All the flavors melt together as they bake with a blend of cheeses. The only change I made from thi...
1/11/2014
I made this as is and it turned out great. I would have given it a 5 star but it was a little under salted.
12/7/2012
Excellent. The only thing I might add, although I was told it wasn't needed, is a little salt. Fantastic the way it is, though :)
2/18/2015
This turned out better than I had hoped! The mushroom flavor makes its way through all the sauce, and it was the most well-structured spinach lasagna I've had. The sauce came together really eas...