Spinach Ricotta & Mushroom Lasagna
I'm a huge lasagna fan, all kinds. And this Spinach Ricotta and Mushroom Lasagna did not disappoint. Creamy layers of spinach with ricotta and mushrooms layered between deliciously soft pasta. Your perfect comfort food.
Servings: 8 servings
Calories: 591kcal
Ingredients
- 20 lasagna sheets
- 3 Cups fresh spinach
- 2 Cups button mushrooms sliced
- 2 cloves garlic crushed
- 1 Tablespoon olive oil
- 2 Cups milk
- 2 Tablespoons flour
- 3 Tablespoons butter
- 1 1/2 Cups Gouda cheese grated
- 1/3 Cup parmesan cheese grated
- Small bunch of fresh chopped parsley
- 1 Teaspoon sea salt
- 1/2 Teaspoon fresh ground black pepper
- 2 Garlic cloves crushed
- 1 Cup Ricotta cheese
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 8 x 6 inch baking dish and set aside.
- Cook lasagna sheets for about 8 minutes. Drain and separate the sheets and lay them out on a clean surface like a chopping board. Set aside.
- Heat a medium sized skillet over medium heat. Add the olive oil and garlic and and cook until fragrant, about one minute. Add the mushrooms and give a good stir. Cook mushrooms until golden, about 8 - 10 minutes, stirring occasionally.
- Add the spinach to the mushrooms, and over low heat, cook down the spinach until wilted, about 2 - 3 minutes. Stir and remove from heat.
- In a medium saucepan set over medium to high heat, melt butter until sizzling. Whisk in flour until you have a paste. Gradually start whisking in your milk. Continue doing this until you have added all the milk and you have a slightly thickened sauce. Reduce heat to medium low and add the Gouda and Parmesan. Stir really well until all the cheese has melted into the sauce. Season with a little bit of salt and pepper and add the chopped parsley. Stir and remove from heat.
- Add about 2 tablespoons of the cheese sauce to the bottom of the baking dish. Cover the bottom with lasagna sheets. Spoon over mushroom and spinach filling, spoon over teaspoons of ricotta and pour over cheese. Repeat until all layers are done. I usually get about 3 layers.
- Cover the top with the remaining sauce and a few spinach leaves.
- Bake in the oven for 30 - 35 minutes or until golden brown. Remove from oven and leave to rest for about 5 minutes before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Spinach Ricotta & Mushroom Lasagna
Amount Per Serving (1 serving)
Calories 591
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 86mg29%
Sodium 816mg35%
Potassium 399mg11%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 7g8%
Protein 28g56%
Vitamin A 649IU13%
Vitamin C 1mg1%
Calcium 510mg51%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.