Spinach and Mushroom Lasagna with Ricotta Cheese Recipe | Yummly
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Spinach and Mushroom Lasagna with Ricotta Cheese

EMILYPHILIBERT
18Ingredients
2Hours
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Description

By DK on Chef in You

Ingredients

US|METRIC
2 SERVINGS
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1/2 tablespoon garlic paste (minced Garlic)
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups 2% milk
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 bay leaf
  • ground pepper (to Taste)
  • 1/4 cup Parmesan cheese
  • 7 lasagna sheets (Brown Rice)
  • 5 ounces whole milk ricotta cheese
  • 1/2 cup Parmesan cheese
  • 4 ounces fresh mozzarella cheese (crumbled)
  • 1 pinch salt
  • 10 ounces fresh spinach (with trimmed ends)
  • 1/2 tablespoon salt
  • 4 ounces button mushrooms (trimmed and sliced thick)
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    Directions

    1. Let's start with the spinach. I would normally steam it, but in this case I just blanched them in boiling salt water for about 10 seconds or until just wilted.
    2. Transfer to a cold water bath or just sprinkle cold water to stop it from cooking further and let it cool. Takes about a minute.
    3. Now squeeze out the water as much as possible.
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