This delicious and easy dish can be prepared quickly. Don't worry about the absence of meat, as various meat substitutes are used to make this lasagna.
According to the cooking service of Saed News, you can prepare spinach and mushroom lasagna in less than 2 hours for 12 people. Don't worry about the absence of meat, as various meat substitutes are used to make this lasagna. You can substitute ricotta cheese with cream cheese.
Ingredients for Spinach and Mushroom Lasagna
Fresh spinach: 2.25 kg
Mushrooms: 1.35 kg
Ricotta cheese: 450 grams (or use cream cheese)
Spinach or plain lasagna sheets: 450 grams
Milk: 4½ cups
Butter: 1 cup (240 grams)
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
Instructions for Spinach and Mushroom Lasagna
Prepare Spinach: Use only the spinach leaves. Wash them with cold water and drain well. Let them dry slightly, then chop.
Cook Spinach: Choose a large pan. Melt 2 tablespoons of butter. Sauté the chopped garlic in the butter until golden. Add the spinach leaves, cover the pan, and stir occasionally. After 4 to 5 minutes, remove the spinach from the pan. Ensure the sautéed spinach has no excess water.
Mix Spinach and Cheese: In a bowl, combine the cooked spinach with ricotta cheese, 2 teaspoons of salt, and 1 teaspoon of black pepper.
Prepare Mushrooms: Slice the mushrooms into thick pieces. Heat 5 to 6 tablespoons of butter in a large pan over medium heat. Add ⅔ of the mushrooms and sauté until soft. Add ¼ cup of vegetable broth and continue heating until the liquid evaporates and the mushrooms are cooked. Transfer the cooked mushrooms to a bowl and mix with ⅔ of the chopped parsley.
Warm Milk: Heat 4 cups of milk.
Make Sauce: Melt 8 tablespoons of butter in a pan. When it starts to bubble, add flour and sauté for 1 minute. Gradually add the warm milk while stirring until the sauce is thick and smooth. Remove from heat and add some salt, pepper, grated nutmeg, and ½ cup of the mixed grated cheeses.
Assemble Lasagna: Preheat the oven to 350°F (175°C). Reserve ½ cup of the milk and cheese sauce for serving later. Layer the lasagna: In a 22x32 cm baking dish, spread ½ cup of sauce, place lasagna sheets, then layer 1 cup of the spinach mixture, 1 cup of the mushroom mixture, and ½ cup of the white sauce. Repeat the layers, finishing with ½ cup of white sauce and ½ cup of grated cheese on top.
Bake: Place the lasagna in the oven and bake for 1 to 1¼ hours until the top is golden brown. Let the lasagna rest at room temperature for 20 minutes before serving.
Final Touch: Before serving, melt 2 tablespoons of butter in a pan, sauté the remaining ⅓ of the raw mushrooms with some salt and pepper until soft. Add ¼ cup of vegetable broth, let the liquid evaporate, then mix in the remaining ⅓ of the parsley and remove from heat.
Serve: Mix the reserved ½ cup of sauce with ½ cup of milk, heat gently until smooth. Garnish lasagna slices with the sautéed mushrooms and parsley, and serve with the warm white sauce.
Additional Notes
Preparation Time: About 30 minutes
Cooking Time: About 1½ hours
Serving: This lasagna can be served for lunch, dinner, or as an appetizer
Quantity: The recipe is suitable for 12 servings
