Alfredo Mushroom-Spinach Lasagna Recipe

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Alfredo Mushroom-Spinach Lasagna
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Ingredients
12
Count
Nutrition
393
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 393.41 Kcal (1647 kJ)
Calories from fat 200.48 Kcal
% Daily Value*
Total Fat 22.28g 34%
Cholesterol 65.62mg 22%
Sodium 590.18mg 25%
Potassium 1028.01mg 22%
Total Carbs 28.68g 10%
Sugars 8.1g 32%
Dietary Fiber 2.65g 11%
Protein 21.49g 43%
Vitamin C 18.4mg 31%
Vitamin A 0.2mg 6%
Iron 123.6mg 687%
Calcium 561.8mg 56%
Amount Per 100 g
Calories 107.33 Kcal (449 kJ)
Calories from fat 54.7 Kcal
% Daily Value*
Total Fat 6.08g 34%
Cholesterol 17.9mg 22%
Sodium 161.02mg 25%
Potassium 280.47mg 22%
Total Carbs 7.83g 10%
Sugars 2.21g 32%
Dietary Fiber 0.72g 11%
Protein 5.86g 43%
Vitamin C 5mg 31%
Iron 33.7mg 687%
Calcium 153.3mg 56%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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