LASAGNA WITH SPINACH AND WILD MUSHROOMS
Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby variety, because baby spinach can be a bit stringy when you cook it (however you will be chopping it and blending it into the ricotta here so perhaps that isn't such an issue). Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat a large frying pan over high heat and add the wet spinach. Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful. Chop fine and season with a little bit of salt. Set aside. (Alternatively, blanch for 20 seconds in salted boiling water).
- Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium and add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat.
- Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste. Stir in spinach.
- Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil.
- Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 18 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 8 grams, TransFat 0 grams
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oluwatoyin adegun
[email protected]I followed the recipe exactly and my lasagna turned out great. The flavors were well-balanced and the lasagna was cooked perfectly. I will definitely be making this again.
Samir Ismaeldjemani
[email protected]This lasagna was easy to make and turned out great. The flavors were delicious and the lasagna was a hit with my family. I will definitely be making this again.
kari kpastev
[email protected]I'm not a fan of mushrooms, but I loved this lasagna. The mushrooms were cooked perfectly and added a delicious flavor to the dish. I will definitely be making this again.
Zulqurnain Khan
[email protected]This lasagna was delicious! The spinach and wild mushrooms added a unique and flavorful twist to the classic dish. I will definitely be making this again.
Antonia Smeins
[email protected]I made this lasagna for a vegetarian friend and she loved it. She said it was the best lasagna she's ever had. I'm glad I found this recipe.
Loren Morris
[email protected]This lasagna was a bit bland for my taste. I added some extra spices and it was much better. I would recommend adding some extra seasoning to this recipe.
Williams Vanessa
[email protected]I've made this lasagna several times now and it's always a hit. It's easy to make and the flavors are amazing. I highly recommend this recipe.
Miranda Baier
[email protected]This lasagna was easy to make and turned out great. The flavors were delicious and the lasagna was a hit with my family. I will definitely be making this again.
Avery James
[email protected]I made this lasagna for a potluck and it was a huge success. Everyone loved it and I got lots of compliments. I will definitely be making this again.
Mun Ali
[email protected]This lasagna was a bit more work than I expected, but it was worth it. The flavors were amazing and the lasagna was a hit with my family and friends.
Aminuddeen Sunusi
[email protected]I followed the recipe exactly and my lasagna turned out great. The flavors were well-balanced and the lasagna was cooked perfectly. I will definitely be making this again.
cook
[email protected]This was the best lasagna I've ever had. The combination of the spinach, wild mushrooms, and cheese was perfect. I will definitely be making this again and again.
Serah Linda
[email protected]I'm not a big fan of spinach, but I loved this lasagna. The spinach was cooked perfectly and didn't overpower the other flavors. I will definitely be making this again.
Mehrullah Baloch
[email protected]This lasagna was a hit at our dinner party. Everyone raved about the flavors and the creamy texture. I highly recommend this recipe.
Asemahle Phike
[email protected]My family loved this lasagna! The spinach and wild mushrooms added a delicious and unique flavor. I'll definitely be making this again.