Vegetable Lasagna with Spinach & Mushrooms
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Servings: 9 pieces
- Course: Main Dish
This vegetarian version of lasagna is a delicious twist on a classic recipe. It’s meaty and filling and is certain to become a new family favorite. Plus, using aluminum foil helps prevent the lasagna from sticking to the pan and alleviates messy clean up.
Reynolds Kitchens tip
Making dinner ahead of time is as easy as 1, 2, 3 when you use foil – even for prepping or making dishes like this lasagna! Just line your pan with foil, prep your lasagna and pop it in the freezer for later. When you’re ready to enjoy, simply take the dish out of the freezer and place it in the oven to bake. Your lasagna will taste as fresh and delicious as if you had prepared it the same day. Plus, clean up will be as easy as removing the foil and tossing it in the trash!
- For the béchamel sauce:
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- Kosher salt and pepper
- 2 1/2 cups whole milk
- Fresh nutmeg to taste
- For the lasagna:
- 3-4 tablespoons extra virgin olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 16 ounces fresh mushrooms, cleaned, sliced or quartered
- 20 ounces frozen spinach, thawed, drained and squeezed to remove all liquid
- 15 ounces whole milk ricotta
- 1 egg
- 9 no boil lasagna noodles
- 2 cups grated mozzarella
LINE a deep sided 9 x 13 baking dish with Reynolds Wrap® Aluminum Foil. Set aside.
PREHEAT oven to 400oF.
MELT butter over medium heat in a heavy bottom sauce pan. Add flour. Stir to combine. Slowly add milk and whisk together until sauce thickens. Season with salt, pepper and nutmeg. Set aside.
HEAT olive oil over medium heat in a large sauté pan. Add shallots cook until translucent. Add garlic and mushrooms. Season with salt and pepper. Cook until softened. Add spinach. Stir to combine. Season with salt and pepper. Set aside.
ADD ricotta and egg into a small bowl while the vegetable mixture is cooking. Season with salt and pepper. Mix to combine. Set aside.
PLACE a spoonful of béchamel sauce onto foil-lined dish. Top with three lasagna noodles. Spoon ricotta mixture, vegetable mixture, béchamel and a sprinkling of mozzarella. Continue for two additional layers, ending with layer of noodles, béchamel and mozzarella.
COVER with additional aluminum foil. Bake for approximately 45 minutes. Uncover and continue cooking additional 10-15 minutes OR until top is golden.
REST lasagna for minimum 15 minutes prior to slicing.
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