Spinach & Mushroom White Lasagna
Spinach & Mushroom White Lasagna. The days leading up to thanksgiving are all about easy meals. Lasagna is a perfect dish to pop in the oven and bake over the holidays. This is one that everyone always loves, and also great because you can make ahead.
It’s got a Cacio e Pepe Béchamel Sauce, cheesy mozzarella, and a little bit of a festive twist with the spinach and mushrooms. But...let’s be honest this dish is also perfect for a vegetarian main at thanksgiving dinner! If you’ve seen our thanksgiving menu, you may have noticed this one on it. So whenever it may be, thanksgiving or any old winter night, definitely do not hesitate to try this one it’s a winner for the holidays!
Ingredients:
(for the lasagna)
14 ounces of wild mushrooms
10 ounces of baby spinach
4 to 6 tablespoons of olive oil; divided
2 tablespoons of butter
1 shallot; sliced
salt and pepper
3 quarters of a pound of sliced mozzarella
12 ounces of no boil or homemade lasagna sheets
1/3 cup of parmesan cheese
(for the Bechamel Sauce)
8 tablespoons of butter
1 1/4 teaspoons of cracked black pepper
1/2 cup of flour
5 cups of whole milk
Directions:
In a large skillet, heat the two tablespoons of butter and two tablespoons of olive oil; add the mushrooms and cook undisturbed for 5 minutes. Sprinkle with salt and pepper and stir until caramelized for about 5 to 7 more minutes. Remove to a bowl and set aside.
In the same skillet, add another 3 tablespoons of olive oil and the shallot. When shallot sizzles, add the spinach leaves. Toss with tongs until cooked and wilted. Add salt and pepper and set aside.
Meanwhile in a large sauce pan, melt the 8 tablespoons of butter. Add the black pepper and sauté until fragrant. Add the flour and whisk with the butter. Slowly add the milk, whisking constantly. Add salt. When sauce thickens, set aside.
Grease a large lasagna pan, spread 1 cup of the Bechamel sauce on the bottom. Cover with two lasagna sheets. Lay 4 to 6 slices of mozzarella on top. Top with 1/3 of the spinach and 1/3 of the mushrooms. Repeat until you’ve used up all the ingredients. Sprinkle the parmesan on top.
Cover and bake in a 375 degree oven for approximately 1 hour or until browned and bubbly.
