Saed News: You can prepare this delicious and easy dish in the shortest possible time. Also, don’t worry about the absence of meat because various meat substitutes are used to make this lasagna.
According to the Cooking Service of Saed News, you can prepare Spinach and Mushroom Lasagna for 12 people in less than 2 hours. Don’t worry that there is no meat in it, because various meat substitutes are used to make this lasagna. Instead of ricotta cheese, you can use cream cheese.
Fresh spinach: 2.25 kg
Mushrooms: 1.35 kg
Ricotta cheese: 450 g (you can substitute with cream cheese)
Spinach or plain lasagna sheets: 450 g
Milk: 4½ cups
Butter: 1 cup (240 g)
Vegetable broth: ¾ cup
Parsley leaves: ½ cup
All-purpose flour: ½ cup
Gouda cheese: ½ cup
Parmesan cheese: ½ cup
Garlic: 3 cloves
Salt: 3 teaspoons
Ground black pepper: 1¾ teaspoons
Grated nutmeg: ½ teaspoon
Prepare the spinach:
Use only spinach leaves. Wash the leaves with cold water, drain well, and let them dry a bit. Then chop them.
Sauté spinach:
Choose a fairly large pan. Melt 2 tablespoons of butter in it. Sauté the chopped garlic in butter until golden. Add the spinach leaves, cover the pan, and stir occasionally. After 4-5 minutes, remove the spinach from the pan. Make sure the sautéed spinach has no excess water.
Mix spinach with cheese and seasoning:
Put the spinach in a bowl with ricotta cheese, 2 teaspoons salt, and 1 teaspoon black pepper powder.
Prepare mushrooms:
Slice mushrooms thickly. Heat 5-6 tablespoons of butter in a large pan over medium heat. Add two-thirds of the mushrooms and sauté until soft. Then add ¼ cup of vegetable broth and continue cooking until the liquid evaporates and mushrooms are fully cooked. Transfer cooked mushrooms to a bowl, mix in two-thirds of the chopped parsley.
Prepare the milk:
Warm 4 cups of milk.
Make the white sauce (béchamel):
Melt 8 tablespoons of butter in a pan. When it starts to bubble, add the flour and sauté for 1 minute. Slowly add the warmed milk while stirring until the sauce thickens smoothly. Remove from heat and season with some salt, pepper, grated nutmeg, and ½ cup of mixed grated cheeses.
Preheat the oven to 350°F (175°C).
Assemble the lasagna:
Set aside ½ cup of the cheese sauce for serving. In a 22x32 cm baking dish, pour ½ cup of sauce. Layer lasagna sheets over the sauce, then spread 1 cup of spinach mixture, 1 cup of mushroom mixture, and ½ cup of white sauce. Repeat these layers. On the last layer, pour ½ cup white sauce and then ½ cup grated cheese.
Bake:
Place the dish in the oven for 1 to 1 hour and 15 minutes until the top is golden brown. Let the lasagna rest for 20 minutes at room temperature before serving.
Prepare mushrooms for garnish:
Melt 2 tablespoons of butter in a pan. Sauté the remaining one-third raw mushrooms with some salt and pepper until soft. Add ¼ cup vegetable broth and cook until the liquid evaporates. Stir in the remaining parsley and remove from heat.
Prepare the sauce for serving:
Mix the reserved ½ cup sauce with ½ cup milk. Warm gently until smooth. Serve lasagna slices topped with the mushroom-parsley mixture and drizzle with the warm white sauce.
Preparation time: approximately 30 minutes
Cooking and resting time: about 1 hour and 30 minutes
Suitable for lunch, dinner, or as an appetizer
Recipe quantities are enough for 12 servings
