Mushrooms have outstanding nutritional benefits being low in fat and rich in protein and nutrients. There are so many wonderful varieties to choose from.
Mushrooms make an ideal meat substitute with a rich, earthy and satisfying taste and nice texture.
Spinach is also a renowned health food rich in fiber, antioxidants, mineralssuch as potassium and iron, and vitamins such as vitamin C, riboflavin, folate, Vitamin E and thiamin.
The color, taste and texture of spinach pairs well with the rich flavor and texture of mushrooms.
This article showcases the best ever mushroom lasagna recipes singly and in combination for you to try.
For the Mushroom Filling
For the Sauce
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 x 13 in (22 x 33 cm) glass or ceramic baking dish. Fry the quartered mushrooms and onion in a large hot frying pan, seasoning with salt and freshly ground black pepper until both the mushrooms and onions are soft. Stir frequently and cook until all the moisture from the mushrooms has evaporated (generally 15-20 minutes). For the sauce, heat the cream, flour and milk in a heavy saucepan until just before it boils and then simmer mixing constantly for about 3 minutes. Add the mozzarella and Pecorino cheese and whisk strongly until all the cheese has melted. Remove the saucepan from the stove and fold in the basil, garlic, spinach, salt and pepper. Next, spoon the mushroom mixture into the sauce and mix to combine. Cut the lasagna squares cut the pasta into rectangles that will fit in the baking pan.
Assemble the lasagna by first spreading 1 cup of the sauce over the base of the greased baking dish. Place 2 sheets of pasta on top, and then add 2 cups of the sauce. Continue adding layers until all the sauce has been used, finishing with a layer of sauce. Sprinkle mozzarella on top and drizzle with extra- virgin olive. Bake the lasagna until the top has started to brown and the sauce has started to bubble around the edges (about 25-35 minutes). Set aside to cook for 15 minutes before serving.
Preheat the oven to 355 degrees F (180 degrees C). Heat a large frying pan to moderate, add half of the oil. Fry half the garlic for one minute and then add the spinach leaves. Stir fry until the spinach has wilted (add a splash of water speeds up the process). Remove the spinach from the pan and season with salt and freshly ground black pepper. Reheat the frying pan and add the rest of the oil. When hot fry the remaining garlic for a minute and the add the mushrooms. Stir fry until the mushrooms are brown and tender. Season and then stir in the spinach, tomatoes and herbs and cook briefly. Next mix the nutmeg into the crème fraiche and season with salt and pepper.
Assemble the lasagna layers starting and ending with the sauce. Sprinkle with cheese and the creme fraiche. Bake in the pre-heated oven for 30-40 minutes until the lasagna is brown on top and the sauce has started to bubble. Set aside to cool for 15 minutes before serving hot.
Preheat the oven to 425 degrees F (220 degrees C). Place the portobello mushrooms in a small bowl and mix with 1/2 teaspoon of salt and freshly ground black pepper, and 2 tablespoons of olive oil. Transfer to a shallow baking pan, spreading the mushrooms in an even layer. Roast the mushrooms for about 30 minutes until all the liquid from the mushrooms has evaporated and the mushrooms have shrivelled. Set the mushrooms aside in a large bowl. Cook the oyster mushrooms or similar type, in a microwave oven with a little water for about 1 minute. Fry the onions and garlic in 1 tablespoon of olive until soft and translucent. Then, add the white mushroom slices and fry for about 5 minutes. Season the onions and white mushrooms with salt and pepper and add to the other cooked mushrooms in a bowl. Then, add the butter to a small saucepan and stir to melt. Add the flour and cook for about 1-2 minutes while stirring. Gradually pour in the milk while stirring in small batches. Add the nutmeg and simmer the sauce until it has thickened. Turn off the heat and mix 1/4 cup of the basil and 2 tablespoons of the parsley into the sauce. Assemble the lasagna in a 9 x 13 inch (20 x 30 cm) glass or ceramic baking dish (greased) by adding alternate layers of the cooked lasagna and sauce, starting and ending with the sauce. Top with the grated Parmesan and shredded Fontina cheeses, and extra freshly grated black pepper and nutmeg. Cover the dish with foil and bake for about 20-30 minutes. Then, remove the foil, increase the temperature to 500 degrees F (260 degrees C), and bake for another 10 minutes until the sauce starts to bubble around the edges, and the cheese on top has browned a little. Remove from the oven and let cook for 15-20 minutes before serving topped with extra cheese, chopped parsley and basil.
For the filling
For the sauce
Preheat oven to 350 degrees F (175 degrees C). Using a large skillet, fry the mushrooms and garlic in butter until tender. Then, add the wine, drained artichokes, salt and pepper and cook over moderate heat until the liquid has evaporated. Prepare the sauce in a small saucepan by melting the butter using moderate heat. Add the flour and cook for a few minutes. Then, gradually pour in the milk in small batches stirring constantly. Mix until the sauce starts to thicken. Switch off the stove and mix in the Parmesan cheese and wine. Assemble the lasagna in a 9 x 13 inch (20 x 30 cm) glass or ceramic baking dish as previously described. Cover and bake in the preheated oven for 30-40 minutes. Sprinkle the remaining mozzarella cheese on top. Remove the cover and bake for an extra 15 minutes to melt the cheese. Remove from the over and set aside for 15 minutes before serving topped with extra cheese and herbs.
Preheat oven to 375 degrees F (190 degrees C). Cook the lasagna noodles in boiling water until soft. Prepare the sauce by frying the onions, garlic and mushrooms until just tender. Add the spinach and cook covered until the spinach has started to wilt (about 5 minutes). Add the tomato sauce and season with salt and pepper. This recipe does not have a bechamel sauce. Assemble the lasagna in a 9 x 13 inch (20 x 30 cm) glass or ceramic baking dish, starting with a layer of sauce. Top with a layer of noodle, sprinkled with some of the ricotta and feta cheese. Add more layers, finishing with a layer of sauce. Top with mozzarella cheese and bake for 35-45 minutes until the sauce has started to bubble and the cheese has melted and started to brown. Cool for 15 minutes before serving.
Nutritional Data for 1/8 of the Low-Fat Mushroom and Spinach Lasagna
Calories: about 300 kcal
Fat: 15 g
Protein: 25 g
Sodium: 900 mg
Potassium: 685 mg
Carbohydrate: 30 g
Dietary fibre: 5 g
Saturated fat: 10 g
Dietary cholesterol: 35 mg