Dinner of Champignons: Spinach and Mushroom Lasagna

A Comforting Solution to a Lackluster Summer

This summer has been anything but exciting. The weather has been consistently underwhelming, with a persistent low-pressure system bringing frequent rain and cooler temperatures. While it’s not the ideal summer we might have hoped for, there’s no need to let the gloomy weather dampen our spirits. Instead, we can embrace the cozy indoors and treat ourselves to some comforting meals. One such dish that perfectly fits the bill is this spinach and mushroom lasagna.

Why Lasagna Makes the Perfect Comfort Food

Lasagna has long been a favorite in many households, especially during less-than-ideal weather. Its rich layers of pasta, sauce, and cheese offer a sense of warmth and satisfaction that’s hard to beat. Whether you’re enjoying it on a cool summer day or a chilly winter evening, lasagna is always a reliable choice. It’s hearty, filling, and brings a sense of joy to any meal.

This particular version swaps out the traditional meat-based ragù for a lighter, vegetarian alternative. Instead of ground beef and tomato sauce, we use a creamy béchamel sauce, making it a more delicate yet equally satisfying option. The addition of fresh spinach and mushrooms gives it a vibrant, earthy flavor that complements the richness of the sauce.

Elevating the Béchamel Sauce

The key to a great lasagna lies in its sauce, and the béchamel here is no exception. To give it an extra layer of flavor, consider adding a splash of white wine. This small addition introduces a subtle tanginess that enhances the overall taste profile, making it even more enjoyable when paired with the earthy notes of the spinach and mushrooms.

Exploring Other Variations

If you're feeling adventurous, there are plenty of other ways to enjoy lasagna. For instance, you could try a zucchini lasagna with lentils, which adds a protein-packed twist. Another option is a zucchini and feta lasagna, offering a Mediterranean flair. For those following a vegan diet, a rainbow lasagna filled with colorful vegetables could be a delicious and nutritious choice.

Spinach and Mushroom Lasagna Recipe

Preparation Time

25 minutes

Cooking Time

35 minutes

Total Time

1 hour

Servings

4

Equipment Needed

A 9×13 inch baking dish

Ingredients

For the lasagna: - 1 small onion - 2 garlic cloves - 9 oz fresh mushrooms - 14 oz fresh spinach - 2 tbsp olive oil (plus more for greasing the dish) - Salt and pepper - 1 pinch nutmeg - 1 organic lemon (zested) - 9–12 lasagna sheets - 3.5 oz shredded cheese (such as Gouda or mozzarella)

For the béchamel sauce: - 2 tbsp butter - ¼ cup all-purpose flour - 2 cups milk - Salt and pepper to taste - Nutmeg

Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish with olive oil.
2. Peel and finely chop the onion and garlic.
3. Clean and slice the mushrooms, then wash and dry the spinach.
4. Heat the olive oil in a large pan and sauté the onion and garlic until they become translucent.
5. Add the mushrooms and cook over medium heat until they release their water and turn golden brown.
6. Stir in the spinach and cook until it wilts. Season with salt, pepper, nutmeg, and lemon zest.
7. Melt the butter in a saucepan and whisk in the flour, cooking briefly.
8. Gradually add the milk while continuously whisking, and cook the sauce over medium heat until it thickens. Season with salt, pepper, and nutmeg.
9. Spread some béchamel sauce on the bottom of the prepared baking dish and place a layer of lasagna noodles on top.
10. Add a third of the spinach and mushroom mixture, followed by some béchamel sauce. Repeat this process two to three times, finishing with a layer of béchamel sauce and sprinkling the shredded cheese on top.
11. Bake the lasagna for 35 minutes or until the cheese is golden brown and crispy. Enjoy!