Mushroom Spinach Lasagna Recipe

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Mushroom Spinach Lasagna
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Ingredients
21
Count
Nutrition
469
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Make the sauce:.
  2. In a large skillet, heat 2 tablespoons olive oil.
  3. Add shallots and sage, and cook, stirring, until slightly softened.
  4. Add mushrooms, salt and pepper, continue to cook until mushrooms are soft and most of the liquid has evaporated, stirring occasionally.
  5. Add butter, stirring until it's melted.
  6. Whisk in flour, and cook for about 2 minutes, whisking constantly.
  7. Add broth, and continue to whisk until the mixture comes to a boil.
  8. Add milk, sherry, and nutmeg; return to a boil.
  9. Remove from heat, and stir cheese into the hot sause until melted and smooth.
  10. Make the vegetables:.
  11. In a large skillet, heat 2 tablespoons oil.
  12. Add garlic, and stir for 30 seconds until fragrant.
  13. Add spinach, salt and nutmeg, stir well to combine the ingredients.
  14. Cook for 1-2 minutes, then remove from heat.
  15. Assemble the lasagna:.
  16. For a 9x13 pan:.
  17. Grease the pan.
  18. Spread 1/2 cup sauce in the bottom of the pan.
  19. Lay 3 lasagna noodles over the sauce.
  20. Spread spinach over the noodles.
  21. Cover spinach with 1/2 cup sauce.
  22. Lay 3 lasagna noodles over the sauce.
  23. Spread peppers over the noodles.
  24. Cover peppers with 1/2 cup sauce.
  25. Lay 3 lasagna noodles over the sauce.
  26. Top with remaining sauce.
  27. Sprinkle with parmesan cheese.
  28. For 2 8x8 pans:.
  29. Grease the pans.
  30. Spread 1/4 cup sauce in the bottom of each pan.
  31. Lay 2 lasagna noodles over the sauce in each pan.
  32. Spread 1/2 of the spinach over the noodles in each pan.
  33. Cover spinach with 1/4 cup sauce in each pan.
  34. Lay 2 lasagna noodles over the sauce in each pan.
  35. Spread 1/2 of the peppers over the noodles in each pan.
  36. Cover peppers with 1/4 cup sauce in each pan.
  37. Lay 2 lasagna noodles over the sauce in each pan.
  38. Top with remaining sauce.
  39. Sprinkle with parmesan cheese.
  40. To freeze, wrap each pan well, and freeze.
  41. Thaw completely before cooking, and let stand at room temp for 1/2 hour before baking.
  42. Heat oven to 350°F.
  43. Bake, uncovered, 45 to 50 minutes until the lasagna is bubbly and the cheese begins to brown.
  44. Let stand for 10 minutes before cutting and serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 469.26 Kcal (1965 kJ)
Calories from fat 260.29 Kcal
% Daily Value*
Total Fat 28.92g 44%
Cholesterol 59.92mg 20%
Sodium 1176.31mg 49%
Potassium 724.2mg 15%
Total Carbs 33.14g 11%
Sugars 7.71g 31%
Dietary Fiber 4.48g 18%
Protein 20.37g 41%
Vitamin C 28.8mg 48%
Vitamin A 0.8mg 27%
Iron 8.5mg 47%
Calcium 580.4mg 58%
Amount Per 100 g
Calories 70.74 Kcal (296 kJ)
Calories from fat 39.24 Kcal
% Daily Value*
Total Fat 4.36g 44%
Cholesterol 9.03mg 20%
Sodium 177.32mg 49%
Potassium 109.17mg 15%
Total Carbs 5g 11%
Sugars 1.16g 31%
Dietary Fiber 0.68g 18%
Protein 3.07g 41%
Vitamin C 4.3mg 48%
Vitamin A 0.1mg 27%
Iron 1.3mg 47%
Calcium 87.5mg 58%

* 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

  • 11
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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