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Wild Mushroom-and-Spinach Lasagna with Goat-Cheese Sauce Recipe

Wild Mushroom-and-Spinach Lasagna with Goat-Cheese Sauce Recipe

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Wild Mushroom-and-Spinach Lasagna with Goat-Cheese Sauce

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Ingredients

Count

Nutrition

391

Calories

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Ingredients:

Serving

1 1/2 cups boiling water
1 cup dried porcini mushrooms (about 1 oz)
2 (3 1/2-oz) packages shiitake mushrooms
cooking spray
1 (8-oz) package presliced button mushrooms
1/2 tsp salt, divided
1/4 tsp dried thyme
1/4 tsp black pepper, divided
1/4 cup dry white wine
1 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups fat-free milk
1/2 cup (2 oz) crumbled goat cheese
1/4 cup (1 oz) grated fresh parmesan cheese, divided
6 no-boil lasagna noodles (such as barilla or vigo)
1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
2 cups chopped plum tomato
3/4 cup (3 oz) shredded part-skim mozzarella cheese

Directions:

Preheat oven to 375°.
Combine the water and porcini in a medium bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving 1 cup soaking liquid. Bring the soaking liquid to a boil in small saucepan; reduce heat to medium, and cook until reduced to 1/4 cup (about 5 minutes). Remove the stems from shiitakes; discard stems. Slice shiitake caps.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add porcini, shiitake, and button mushrooms, 1/4 teaspoon salt, thyme, and 1/8 teaspoon pepper; sauté 12 minutes or until softened. Add wine; cook 2 minutes or until liquid almost evaporates.
Melt the butter in a medium saucepan over medium heat. Add the flour, and cook for 30 seconds, stirring constantly with a whisk. Gradually add 1/4 cup porcini mushroom liquid and milk, stirring with a whisk until blended. Cook until mixture thickens (about 4 minutes). Remove from heat. Add the goat cheese, 2 tablespoons Parmesan, 1/4 teaspoon salt, and1/8 teaspoon pepper, and stir until cheese melts.
Spread 1/2 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce, and top with half of mushroom mixture, half of spinach, 3/4 cup tomato, 1/2 cup cheese sauce, and 1/4 cup mozzarella. Repeat layers, ending with noodles. Spread remaining cheese sauce over noodles. Sprinkle with 1/4 cup mozzarella, 1/2 cup tomato, and 2 tablespoons Parmesan. Cover and bake at 375° for 25 minutes. Uncover and bake an additional 25 minutes. Let stand 5 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	390.73 Kcal (1636 kJ)
Calories from fat	91.3 Kcal
		% Daily Value*
Total Fat	10.14g	16%
Cholesterol	15.96mg	5%
Sodium	423.63mg	18%
Potassium	479.74mg	10%
Total Carbs	58.57g	20%
Sugars	22.53g	90%
Dietary Fiber	5.21g	21%
Protein	14.35g	29%
Vitamin C	11.6mg	19%
Vitamin A	1.3mg	43%
Iron	47.7mg	265%
Calcium	196.5mg	20%

Amount Per 100 g
Calories	57.41 Kcal (240 kJ)
Calories from fat	13.41 Kcal
		% Daily Value*
Total Fat	1.49g	16%
Cholesterol	2.34mg	5%
Sodium	62.24mg	18%
Potassium	70.48mg	10%
Total Carbs	8.61g	20%
Sugars	3.31g	90%
Dietary Fiber	0.76g	21%
Protein	2.11g	29%
Vitamin C	1.7mg	19%
Vitamin A	0.2mg	43%
Iron	7mg	265%
Calcium	28.9mg	20%

* 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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