GOLDEN GRUYERE, SPINACH AND MUSHROOM LASAGNA
This recipe was in today's Chicago Tribune. I'm posting it here so I don't lose it. This fusion lasagna can be prepared 12 hours in advance and baked right before serving. It also can be frozen, unbaked. But though the lasagna can be prepared with any kind of lasagna noodle, if you plan to freeze it before serving, use cooked lasagna pasta sheets or strips. The no-cook and fresh varieties tend to dry out in the freezer. The recipe doubles easily.
Provided by MsKittyKat
Categories Spinach
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add mushrooms; cook, stirring, until they begin to brown and any moisture has evaporated. Transfer to a large plate to cool.
- Heat the remaining tablespoon of the oil in the same pan over medium-high heat. Add the onion; cook until soft, 3-4 minutes. Add the frozen spinach; cover. Cook 2 minutes; remove the lid. Stir the spinach. Cover; repeat until the spinach is thawed. Remove cover; cook until the moisture from the spinach has evaporated. Transfer the spinach-onion mixture to a large plate to cool.
- Heat milk; set aside. Melt butter in a large heavy saucepan over medium heat; stir in flour. Cook, stirring, until mixture starts to thin, 1-2 minutes. Add warm milk in a steady stream while whisking mixture. Add salt, pepper and nutmeg to taste. Heat to a boil; reduce heat to low. Simmer sauce, stirring often until sauce coats the back of a spoon, 10 minutes. Stir in ham; remove from heat. Add three-fourths of the cheese; stir until it melts. Set aside.
- Spoon a few tablespoons of the bechamel-cheese sauce in a 13-by-9-inch pan. Cover the sauce with a layer of lasagna sheets. Spread the spinach-onion mixture over the first layer; cover with one-third of the sauce. Add another layer of lasagna sheets; spread the mushrooms over this layer. Cover with one-third of the sauce. Add the last layer of lasagna sheets; spread the remaining sauce over. Top with the remaining grated cheese. Cover; refrigerate until baking time, up to 12 hours. Or wrap well and freeze.
- Heat the oven to 350 degrees. Bake lasagna, uncovered, until heated through and the cheese is golden brown, 35-45 minutes. (If frozen, the lasagna should be baked, covered with foil, 45 minutes, then uncovered and baked until heated through, 30-40 minutes.).
Nutrition Facts : Calories 465.3, Fat 22.1, SaturatedFat 11.1, Cholesterol 61.1, Sodium 567.3, Carbohydrate 43.8, Fiber 3.2, Sugar 6.8, Protein 23.7
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Kenny Bizzoh
[email protected]I'm allergic to Gruyere cheese. Can I use a different type of cheese in this recipe?
Yaneisha Earl
[email protected]I'm not a big fan of lasagna, but this recipe might change my mind.
MD JIBON HASAN
[email protected]I'm not sure about this lasagna. It seems like it might be too cheesy.
Amir Molla
[email protected]This lasagna is on my list of recipes to try. It looks so delicious.
Fares Abdullah
[email protected]I'm drooling just looking at this picture. I need to make this lasagna right now!
Alyson Chapell
[email protected]This lasagna looks amazing! I can't wait to try it.
Anish Karuwa
[email protected]I'm looking for a lasagna recipe that is easy to make. Is this recipe suitable for beginners?
Vidya
[email protected]Can this lasagna be made ahead of time and frozen?
John M
[email protected]I would love to try this lasagna, but I'm allergic to mushrooms. Do you have any suggestions for a substitute?
amir asghar
[email protected]This lasagna was a disaster! The noodles were overcooked and the sauce was too runny.
Benson Selwe
[email protected]I found this lasagna to be a bit bland. It needed more seasoning.
Nasir SHAH
[email protected]This lasagna was a bit too cheesy for my taste, but my kids loved it.
Vicky Warraich
[email protected]I'm not a huge fan of lasagna, but this recipe changed my mind. It's so flavorful and cheesy, I couldn't get enough.
Nobert Adaku
[email protected]This lasagna is delicious! The combination of flavors and textures is amazing.
Oliver Piranok
[email protected]I've made this lasagna several times now and it's always a crowd-pleaser. It's the perfect dish for a special occasion.
Antony Bandy
[email protected]This is my new favorite lasagna recipe! It's so easy to make and it always turns out perfect.
Itzel Rodriguez
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone raved about the flavor and the texture.
Samir debnath
[email protected]This lasagna was a hit with my family! The flavors of the Gruyere cheese, spinach, and mushrooms blended perfectly. The béchamel sauce was creamy and rich, and the lasagna noodles were cooked to perfection.