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Golden Gruyere, Spinach and Mushroom Lasagna Recipe

Golden Gruyere, Spinach and Mushroom Lasagna Recipe

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Golden Gruyere, Spinach and Mushroom Lasagna

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Ingredients:

Serving

2 tbsp vegetable oil
3/4 lb white mushrooms or 3/4 lb button mushroom, sliced
1/2 onion, finely diced
1 (10 oz) package cut-leaf frozen spinach
3 cups 2% low-fat milk , plus more as needed
1/4 cup butter
1/4 cup flour , plus
1 tbsp flour
1/2 tsp salt
fresh ground pepper
4 oz ham, cut into roughly 1/4-inch dice
1/2 lb gruyere cheese (or a combination of the two) or 1/2 lb emmenthaler cheese, grated (or a combination of the two)
3/4 lb fresh no-boil lasagna sheets or 3/4 lb cooked lasagna sheet, prepared according to package directions

Directions:

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.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	410.01 Kcal (1717 kJ)
Calories from fat	268.08 Kcal
		% Daily Value*
Total Fat	29.79g	46%
Cholesterol	96.03mg	32%
Sodium	690.73mg	29%
Potassium	374.99mg	8%
Total Carbs	13.36g	4%
Sugars	6.06g	24%
Dietary Fiber	1.32g	5%
Protein	22.58g	45%
Vitamin C	1.5mg	3%
Vitamin A	0.1mg	4%
Iron	1mg	6%
Calcium	428.9mg	43%

Amount Per 100 g
Calories	164.28 Kcal (688 kJ)
Calories from fat	107.41 Kcal
		% Daily Value*
Total Fat	11.93g	46%
Cholesterol	38.48mg	32%
Sodium	276.75mg	29%
Potassium	150.25mg	8%
Total Carbs	5.35g	4%
Sugars	2.43g	24%
Dietary Fiber	0.53g	5%
Protein	9.05g	45%
Vitamin C	0.6mg	3%
Iron	0.4mg	6%
Calcium	171.8mg	43%

* 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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