Who is this person? Two vegetarian dishes in one week! Actually I really love a lot of vegetarian dishes. With some of my physical conditions I have (PCOS and Endometriosis), some times meat and greasy foods don't sit well with my stomach. How lucky are we to know that we can get a variety of protein from many different sources.
If I was to tell you that one serving size of this lasagna has around 24 grams of protein, would you believe me? Between the ricotta and goat cheese, and the mini portabella mushrooms, it doesn't leave you lacking in the protein portion of your macros.
If you are looking for another knock out of the ball park dish for meatless Monday, look no further. If you have the time, I recommend making your own noodles for this. In an older blog post I have about a traditional Lasagna I give instructions on how to make a basic egg noodle. It might seem daunting, but it is actually really simple, all you need is eggs and flour. If you don't have the time, you can use the store bought lasagna noodles as well.
Spinach and Mushroom Lasagna
For the mushroom sauce:
1.5 pounds of mini portabella mushrooms, thinly sliced
1 medium onion, diced
1/2 cup of butter
2/3 cup of white wine, or white cooking wine
1/4 cup of all purpose flour
3 cups of half and half cream, room temperature
1 tablespoon of dried tarragon
1 teaspoon of dried basil
1 teaspoon of dried oregano
1/2 teaspoon of nutmeg
salt and pepper to taste
For the cheese layer:
1 kilogram (or 2.2 pounds) container of ricotta cheese
1 cup of shredded mozzarella
1/2 cup of shredded Parmesan Reggiano
1 cup of soft ripened goat cheese
2 packages of frozen spinach thawed, or 1 large bag of fresh spinach cooked down
To top the lasagna:
1 cup of shredded mozzarella
1 cup of shredded Parmesan Reggiano
1/2 cup of fresh parsley diced
Preheat oven to 350F.
In a large pot, heat up the butter on a medium - high heat. Saute onions in the pot for 3 minutes, or until they start to soften. Add the mushrooms and garlic. Cook, while stirring for 5 minutes or until the mushrooms have shrunk down half their size. Add the wine, stir, and let simmer for 4 to 6 minutes or until most of the liquid is gone.
Sprinkle the flour all over the mushrooms and stir all together. Cook for 1 minute. Slowly add in the half and half, making sure to constantly stir so you don't get clumps of flour. Bring to a simmer, add in the spices, taste and add the salt and pepper to your liking. Cook for another 5 minutes or until the sauce has thickened slightly. Set aside to cool slightly.
In a large bowl mix together all the ingredients for the cheese layer and set aside.
If using store bought noodles cook them accordingly to the package, if making your own follow the directions that I provide in my old school lasagna post.
Using a 9 by 13 inch casserole dish or pan, start by spreading 1/3 of the mushroom sauce on the bottom, followed by a layer of noodles, then the cheese layer, then noodles. Repeat those layers until the top. You will end up with three mushroom layers and 2 cheese layers. The final mushroom layer add a layer of noodles on top and then sprinkle all the mozzarella and Parmesan cheese on top.
Place the lasagna in the oven and bake for 40 minutes, or until the cheese is browned in some places and the sauce is bubbling. Remove from the oven and allow to cool for 15 minutes. Sprinkle the diced fresh parsley on top, cut into 12 portions and enjoy.
This dish turned out so wonderful and was so creamy. It was something that left my belly satisfied and looking forward to the leftovers!
Hopefully everyone has had a lovely Wednesday, just remember it is hump day and now your are on the end of the week closer to the weekend! We have a long weekend up here in Canada, so this weekend my little family is going to a big farmers market on Saturday and then we are have a fantasy football draft party/ Labour Day Classic party on Monday. What are all of your big plans?
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