Golden Gruyere Spinach and Mushroom Lasagna
Elevate your dinnertime with this decadent Golden Gruyere Spinach and Mushroom Lasagna, a luxurious twist on the classic comfort food. Packed with layers of tender lasagna noodles, golden sautéed mushrooms, and delicate baby spinach, this vegetarian masterpiece is smothered in a luscious Gruyere and Parmesan béchamel sauce infused with just a hint of nutmeg. Topped with gooey mozzarella and baked to golden perfection, each bite boasts creamy, earthy flavors that will have your guests craving seconds. Perfect for entertaining or a cozy family meal, this lasagna is both elegant and hearty, making it an excellent choice for vegetarians and cheese lovers alike.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 8 cups Baby spinach
- 3 cups Cremini or button mushrooms, sliced
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 3 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.25 teaspoons Nutmeg, freshly grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of olive oil or butter.
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain and lay them out flat on a clean kitchen towel to prevent sticking.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown. Remove the mushrooms and set them aside.
In the same skillet, add another tablespoon of olive oil. Stir in the minced garlic and cook for 1 minute until fragrant. Add the baby spinach in batches, cooking until just wilted. Season with a pinch of salt and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns light golden and has a nutty aroma. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 5-7 minutes, until the béchamel sauce thickens and coats the back of a spoon.
Reduce the heat to low and stir in the Gruyere cheese, Parmesan cheese, grated nutmeg, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
To assemble the lasagna, spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. Lay down a layer of lasagna noodles, followed by a third of the mushrooms, spinach, and béchamel sauce. Repeat the layers two more times, finishing with a final layer of noodles and the remaining béchamel sauce.
Sprinkle the shredded mozzarella evenly on top of the assembled lasagna. Cover the dish loosely with foil (greased to prevent sticking) and bake for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Golden Gruyere Spinach and Mushroom Lasagna!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.4 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 869 mg | 67% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
