I'm a huge lasagna fan! I could probably eat it all the time but carbs...ha! And I'm not fussy when it comes to lasagna, I love all kinds. And this Spinach Ricotta and Mushroom Lasagna won't disappoint all your loyal lasagna lovers out there. Take a look!
Every time I make lasagna, I always base it with tomato sauce. To me it seems traditional and the only option that makes sense. I love the rich tomato layers filled with cheese and whatever other fillings you chose to add to it. But to me, it has to be tomato sauce. Then I started thinking, maybe it doesn't always have to be tomato sauce?
So a few weeks back I was in Carrefour. That is the big supermarket in this town, and if you are not familiar with it, you can buy pretty much anything there. From apples to big screen tvs and everything in between. So, I guess it's a hypermarket. Anyway, I never shop there because I have my own little supermarket close by that I love and have been shopping at for years. I know where everything is and I can be in and out on a weekly shop in 30 minutes. Done!
But on this day I was looking for taco shells (yes, they are are hard to find around here). I promised the kids old fashioned tacos for lunch and I had no taco shells. By old fashioned tacos, I mean the ones with hard corn shells, meat filling and topped with lettuce, cheese and tomatoes. The kids love them and they bring back a whole lot of teenage memories for me. So off I went in search of taco shells.
Not only did I find taco shells, I found a few other things that my supermarket doesn't carry. Like Ricotta! Yes, another unusual find for local supermarkets around these parts. So, one tub of ricotta it is then.
So after getting home with my unusual finds, I started wondering what I was going to do with the cheese. My original plan was to just keep it in the fridge and use it for sandwiches with tomato and arugula. That sounded like a good lunch and a good plan to me. But then my mind wandered, as it usually does, down a whole different path. The lasagna path. What if I made a lasagna using ricotta using a white sauce with spinach?
And the rest, as they say, is history.
Notes about the lasagna:
First things first, the number of lasagna sheets you use will depend on how big they are. I used sheets that were about 3 x 5 inches in size. I also like them overlap a bit, so I found 5 per layer a good amount. So if you use bigger sheets, you will need less. I know, I'm stating the obvious.
You do not need to wilt the spinach for this recipe. The oven does all the cooking that the spinach needs. As spinach takes up quite lot of space when it's uncooked, you will have to press it down with your hands at each layer. Otherwise, it will seem like you can only get a couple of layers. I got four layers in this recipe with the size of pan I used. It's not an overly high lasagna as you will see in the pictures below.
I made a basic bechamel sauce for the filling and then just topped that between the layers with the ricotta. It worked really well and tasted great.
You can make this dish beforehand and put in the fridge before cooking. If you do this maybe allow about 5-10 more minutes on the cooking time.
A great mid week comfort food for fall.
Happy cooking friends.
Spinach Ricotta and Mushroom Lasagna
Serves 8 / Prep time: 20 minutes / Cook time: 1 hour
20 lasagna sheets
3 Cups/100 grams fresh spinach
2 Cups/150 grams button mushrooms, sliced
2 Cups/480 ml milk
2 Tablespoons flour
3 Tablespoons butter
1 1/2 Cups/175 grams Gouda cheese, grated
1/3 Cup/35 grams parmesan cheese, grated
Small bunch of fresh chopped parsley
1 Tablespoon olive oil
1 Teaspoon sea salt
1/2 Teaspoon fresh ground black pepper
2 Garlic cloves, crushed
1 Cup/245 grams Grams Ricotta cheese
Preheat oven to 350 degrees F. Lightly grease a 8 x 6 inch baking dish and set aside.
Cook lasagna sheets for about 8 minutes. Drain and separate the sheets and lay them out on a clean surface like a chopping board. Set aside.
In a medium saucepan set over medium to high heat, melt butter until sizzling. Whisk in flour until you have a paste. Gradually start whisking in your milk. Continue doing this until you have added all the milk and you have a slightly thickened sauce. Reduce heat to medium low and add the gouda and parmesan. Stir really well until all the cheese has melted into the sauce. Season with a little bit of salt and pepper and add the chopped parsley. Stir and remove from heat.
Start layering the lasagna. Start with covering the bottom of the pan with lasagna sheets. Top with the sauce, spoonfuls of the ricotta cheese, mushrooms and fresh spinach. Repeat for all layers. Cover the top with the remaining sauce, a little ricotta and a few spinach leaves.
Bake in the oven for 30 - 35 minutes or until golden brown. Remove from oven and leave to rest for about 5 minutes before cutting.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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