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Spinach and Mushroom Lasagna
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Spinach and Mushroom Lasagna
Recipe Amount:
12 Servings
Serving Size:
1 Servings
Sodium per Serving (mg):
399
One of our favorite lasagna recipes - we stopped making the traditional filling with ground beef after our family ate this meatless version. This recipe was adapted from The Best of Italy, a mini cookbook that showed how simple recipes could be absolutely delicious with fresh ingredients.
Ingredients
- 3 Cup Tomato Sauce, Homemade
- 2 Cup Bechamel Sauce
- 2 Onion - Chopped
- 2 lbs Mushrooms - Sliced
- 12 Garlic Clove - 1 large bulb - Minced
- 2 Tsp Oregano, Fresh - 5 sprigs, chopped
- 2 lbs Spinach - Washed, trimmed, chopped
- 1/2 Cup Basil, Fresh - Chopped (can substitute Italian parsley)
- 1/2 lbs Lasagna Sheets - 9 sheets, cooked
- 3/4 lb Mozzarella, Low Moisture - Grated
- 3/4 Cup Parmesan Cheese - Grated
- 1/4 Tbl Black Pepper
Preparation
Step 1:
Prepare tomato sauce. Simmer until it reaches the desired consistency
Step 2:
Prepare the bechamel sauce.
Step 3:
To make the vegetable filling: Saute the onions in a large saucepan on medium heat. When the onions are translucent, add the mushrooms, garlic and oregano. When the water has evaporated from the pan, add the spinach. Cook until all water has evaporated and turn off the heat. Stir in the bechamel sauce and parsley.
Step 4:
Preheat the oven to 400 deg F. To assemble the lasagna, on the bottom of the 13 x 9 inch pan, pour half the marinara sauce. Next lay lasagna noodles. Spread half the vegetable filling on top on the noodles. Sprinkle ⅓ of the mozzarella and ⅓ of the parmesan cheese. Layer with more lasagna noodles. Spread the rest of the vegetable filling. Sprinkle half of the remaining (⅓ of the total) mozzarella and parmesan cheese. Layer with last of the lasagna noodles, then the rest of the marinara, then the rest of the cheese. Bake for 35 minutes until bubbling and golden brown. Rest for 10 minutes and serve.
Step 5:
Step 6:
Links to Any Ingredients Used
Variations
Additional Notes
The key to reducing the sodium for this recipe was using a bechamel sauce instead of a ricotta cheese mixture. Ricotta has much more sodium than a homemade bechamel sauce. This is definitely a weekend recipe where you have extra time to make the sauces.
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
1 Servings
Calories (kCal):
341
Fat (g):
14
Cholesterol (mg):
26
Sugar (g):
11
Protein (g):
20
Fiber (g):
5
Sodium (mg):
399
Potassium (mg):
1182