Ingredients
-
7
-
16
-
1/2
-
1/4
-
3
-
16
-
1
-
1/2
-
12
-
1
-
-
-
-
-
Directions
Creamy Spinach Mushroom Lasagna, This is a very rich, very tasty lasagna for when you’re feeling like indulging. An “oh my goodness” with much rolling of eyes and moaning with pleasure kind of lasagna. : You might want to serve it in smallish pieces so that people can eat it, love it, and still have room for seconds. I wanted a rich lasagna when I created the recipe, and that’s how it came out – I’m very pleased with it!, This lasagna was a hit! I’m visiting with my mom and she can’t really handle rich foods so to make it lighter and lower in dairy my son is allergic used almond milk and homemade chicken broth for the sauce, I also stuck to only havarti for the cheese to continue in the theme of a lighter meal. I mostly eat gluten-free so sweet rice flour for thickener and Tinkyada brown rice lasagna noodes. As I’m not a fan of vermouth used a dry white wine rather than eliminate it. Found some gorgeous portabella mushrooms at mom’s local grocers and cut up 4 of those babies, used fresh spinach instead of frozen, and the lasagna was to die for. Definitely keeping this recipe to make for the rest of the family when I’m home. Thanks for the delicious meal, Julesong!, Gluten-free, lower fat/lighter, reduced the dairy content, and fresh spinach.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Cook the Lasagna Noodles According to the Package Directions; Drain, Rinse Immediately With Cold Water and Then Drain Again; Toss With 1 Tbsp Olive Oil and Set Aside. |
|
3
Done
|
Melt 2 Tablespoon Butter in a Large Saut Pan Over Medium-High Heat; Add the Mushrooms and Cook Until Golden, About 5 Minutes. |
|
4
Done
|
Reduce Heat to Medium and Add the Green Onions, Shallots, and Garlic, and Saut For 3 Minutes. |
|
5
Done
|
Add the Drained, Chopped Spinach, White Pepper, and Salt, Stir Well and Saut For an Additional 5 Minutes. |
|
6
Done
|
Transfer the Mushroom/Spinach Mixture to a Bowl and Set Aside Do not Rinse Out This Pan - We're Going to Use It Again in the Upcoming Steps. |
|
7
Done
|
Over Medium Heat Melt the Remaining Butter in the Previously-Used Saucepan; Add the Flour and Cook, Stirring Constantly to Keep It from Browning. |
|
8
Done
|
Gradually Add the Chicken or Vegetable Broth, Cream, and Vermouth; Cook, Stirring Occasionally, Until Smooth and Thickened, About 5 Minutes. |
|
9
Done
|
as Soon as Sauce Begins to Boil, Remove It from the Heat and Season With Thyme and Basil. |
|
10
Done
|
Combine the Shredded Cheeses Together Until Well Mixed. |
