ALFREDO MUSHROOM-SPINACH LASAGNA
Adapted from the famous recipe by Barefoot Contessa by adding more veggies and less butter; still so rich and delicious though! Now, serves just for 4 but it's easy to serve more - just double the ingredients and put in a 9x13 pan.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 375°F Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
- Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 4 tablespoons butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Continue adding a few tablespoons at a tim until you've added half of it, then you can add the second half all at once, along with 1/2 teaspoon table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
- Prepare vegtables: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 1 tablespoon olive oil and 1 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a pinch of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Add the spinach and cook until wilted.
- Assemble lasagna: Spread some of the sauce in the bottom of 9x9 baking dish (if you'd like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
- Bake for 40 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
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Shebeer Shebeer
[email protected]Meh.
DouglasJ Holste
[email protected]This is my new favorite lasagna recipe! It's so easy to make, and it always turns out perfect. The flavors are amazing, and the pasta is cooked to perfection.
Asante Gabriel
[email protected]I'm not sure what went wrong, but my lasagna turned out a complete disaster. The sauce was watery, the pasta was mushy, and the cheese was burnt. I'm going to have to try this recipe again.
Sunisha Limbu
[email protected]Yum!
Bush HONK
[email protected]This lasagna was just okay. The flavors were a bit bland, and the pasta was a little too soft. I think I'll try a different recipe next time.
Usama Rahman
[email protected]I would give this lasagna a 10/10. It was easy to make, and it tasted amazing. I will definitely be making it again.
Muddasir Malik
[email protected]This lasagna was delicious! I made it for a party, and everyone loved it. The alfredo sauce was creamy and flavorful, and the mushrooms and spinach added a nice touch of texture.
Basharat Hussain
[email protected]I followed the recipe exactly, but my lasagna didn't turn out as good as I hoped. The sauce was a little too thick, and the pasta was a bit overcooked. I think I'll try again with a different recipe.
Noman Shanpori
[email protected]This lasagna was easy to make and turned out great! I used a store-bought alfredo sauce, and it still tasted delicious. The mushrooms and spinach added a nice touch of flavor.
Troy Robey
[email protected]I'm not a huge fan of lasagna, but this recipe changed my mind. The combination of mushrooms, spinach, and alfredo sauce was amazing. I would definitely recommend this recipe to anyone who loves lasagna.
Jaam sam
[email protected]This lasagna was a hit with my family! The flavors of the mushrooms, spinach, and alfredo sauce were perfectly balanced, and the pasta was cooked to perfection. I will definitely be making this again.