Creamy Spinach and Mushroom Lasagna Symphony

Bynews dail

Jan 28, 2025

Creamy Spinach and Mushroom LasagnaIngredients:
For the Lasagna:
12 lasagna noodles 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 pound cremini mushrooms, sliced 1 bag (10 ounces) frozen spinach, thawed and squeezed dry 1/2 cup all-purpose flour 4 cups milk 1/4 cup grated Parmesan cheese Salt and black pepper to taste 1/2 cup mozzarella cheese, shreddedFor the Béchamel Sauce:
2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups milk 1/4 cup grated cheddar cheese Salt and black pepper to tasteInstructions:
For the Lasagna:
1.
Preheat oven to 375°F (190°C).
2.
Heat olive oil in a large skillet over medium heat.
Add onion and garlic and sauté until softened.
3.
Add mushrooms and cook until softened and browned.
4.
Stir in drained spinach.
5.
In a large bowl, whisk together flour and milk until smooth.
Add Parmesan cheese, salt, and pepper.
6.
Stir in mushroom mixture.
For the Béchamel Sauce:
1.
Melt butter in a medium saucepan over medium heat.
2.
Whisk in flour and cook for 1 minute.
3.
Gradually whisk in milk until smooth.
Bring to a simmer and cook until thickened, about 5 minutes.
4.
Stir in cheddar cheese, salt, and pepper.
To Assemble the Lasagna:
1.
Spread a thin layer of béchamel sauce in the bottom of a 9×13 inch baking dish.
2.
Top with 4 lasagna noodles.
3.
Spread with 1/2 of the mushroom mixture.
4.
Repeat layers.
5.
Sprinkle with mozzarella cheese.
6.
Bake for 30-35 minutes, or until heated through and bubbly.
7.
Let stand for 10 minutes before slicing and serving.

Creamy Spinach and Mushroom Lasagna Symphony

Bynews dail

By news dail

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