Irene's Spinach and Mushroom Lasagna

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 447.4
  • Total Fat: 22.3 g
  • Cholesterol: 38.8 mg
  • Sodium: 391.5 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 27.3 g

View full nutritional breakdown of Irene's Spinach and Mushroom Lasagna calories by ingredient
Submitted by:


Number of Servings: 9

Ingredients

    1 (20-ounce) package fresh spinach, stems removed and washed
    5 tablespoons unsalted margarine
    1/2 cup shopped scallions
    2 teaspoons minced garlic
    3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
    1/2 teaspoon freshly ground black pepper
    1/4 cup all-purpose flour
    4 cups skim milk
    1/8 teaspoon freshly grated nutmeg
    15 ounces fresh low-fat ricotta
    1 1/2 cups grated part-skim mozzarella
    1 pound lasagna noodles, cooked to al dente

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

In a large skillet, melt 1 tablespoon of the margarine over medium-high heat. Add the onions and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.

To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons margarine over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking for about 10 minutes.

Number of Servings: 9

Recipe submitted by SparkPeople user LOSERIRENE.

Rate This Recipe