Cheesy Spinach and Mushroom Lasagna

• 份量: 12
• 准备时间: 25 minutes
• 总时间: 1.5 hours

配料

• 9 lasagna noodles

• 1 (15-oz) package ricotta or cottage cheese

• Few handfuls spinach leaves

• 1 medium head of broccoli, finely chopped

• 3 cups shredded mozzarella cheese, divided

• ¾ cup freshly grated Parmesan, divided

For the sauce

• ¼ cup butter

• 2 cloves garlic, minced

• 1 lb cremini mushrooms, thinly sliced

• 1 onion, diced

• ¼ cup all-purpose flour

• 3 cups milk, at room temperature

• 1 tsp dried basil

• ½ tsp dried oregano

• Salt and fresh ground black pepper, to taste

步骤

1. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion.

2. Cook, stirring occasionally, until tender. Whisk in flour until lightly browned. Gradually whisk in milk, and cook, stirring until slightly thickened. Stir in basil and oregano until fragrant, about 1 minute; season with salt and pepper, to taste.

3. Preheat oven to 350°F. Spread 1 cup mushroom sauce onto the bottom of a 9x13 baking dish; top with 3 lasagna noodles, ½ of the ricotta (or cottage) cheese, ½ of the spinach and broccoli (enough to cover the pan in a layer), 1 cup mozzarella cheese and ¾ cup Parmesan.

4. Repeat with a second layer.

5. Top with remaining noodles, mushroom sauce, and cheeses.

6. Bake 35-45 minutes, or until bubbling. Then broil 2-3 minutes or until top is browned in spots.

7. Let cool 15 minutes.

备注

From Rachel:

Despite me adding more and fresher vegetables than originally called for, this is very much a comfort dish that will be heavy in the gut if you eat too much, due to all the cheese. I still encourage eating too much. The original recipe called for ricotta, but cottage cheese is cheaper and has more flavor, in my opinion.