Spinach Mushroom Lasagna
Meatless lasagna with a rich flavor. Mozzarella and feta cheese combine to make a pleasing cheesiness without ricotta or cottage cheese.
Meatless lasagna with a rich flavor. Mozzarella and feta cheese combine to make a pleasing cheesiness without ricotta or cottage cheese.
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 medium onion chopped
- 6 ounces portabella mushrooms chopped
- 14.5 ounces vegetable broth (i like to use homemade)
- 1 tablespoon fresh basil chopped
- 5 ounces fresh spinach chopped
- 28 ounces tomato pasta sauce (homemade or store-bought)
- 12 uncooked lasagna noodles
- 3 cups mozzarella cheese shredded
- 4 ounces crumbled feta cheese plain or garlic-herb
- Carbohydrate 48.6835636969387 g
- Cholesterol 123.464805542169 mg
- Fat 26.9537507413891 g
- Fiber 4.37656620324899 g
- Protein 39.324071727481 g
- Saturated Fat 15.5752375576102 g
- Serving Size 1 1 Serving (454g)
- Sodium 1697.05824352161 mg
- Sugar 44.3069974936897 g
- Trans Fat 3.62722837944693 g
- Calories 588 calories
Step-by-step
- Heat olive oil in a large skillet on medium heat.
- Saute mushrooms, onion, and garlic 3 minutes.
- Stir in broth and basil, bring to a boil.
- Stir in spinach.
- Reduce heat, cover and simmer 5 minutes.
- Stir in pasta sauce.
- Preheat oven to 350(F).
- Layer 1/4 of the sauce mixture, a single layer of noodles, and 3/4 cup mozzarella cheese in a baking dish.
- Repeat these layers twice more.
- Then add the last 1/4 of the sauce, the last 3/4 cup mozzarella, and all the feta cheese on top.
- Bake, covered with foil, for 45 minutes.
- Uncover and bake 15 minutes more, until bubbly.
- Let stand 10 minutes before cutting.
Most home cooks assemble lasagna using completely raw pasta sheets without accounting for the extra liquid required to hydrate them during baking. Italian pasta traditions evolved from ancient layered Roman lagana dishes, gradually incorporating regional cheeses and sauces before modern baking pans standardized the shape. Success relies entirely on managing moisture levels across multiple layers.
Scaling Proportions Correctly
Multiplying this recipe requires adjusting dimensions rather than simply doubling ingredients. Deeper baking dishes trap steam differently, so maintaining a uniform noodle-to-sauce ratio prevents dry edges. Use a standard 9x13-inch glass or ceramic pan to ensure the 12 uncooked noodles hydrate evenly within the 45-minute covered baking window at 350 degrees Fahrenheit.Managing Moisture
Portabella mushrooms and fresh spinach release substantial water when heated. Sautéing them for 3 minutes before simmering with vegetable broth drives off excess liquid so the final slice holds its structure. Letting the pan rest uncovered for 10 minutes after baking allows starches to set fully before cutting.Cheese Selection Physics
Ricotta frequently dominates American lasagna, but substituting crumbled feta introduces concentrated salinity without excess moisture. Mixing plain or garlic-herb feta with shredded mozzarella creates a stable fat network that melts uniformly. Distributing the feta across the very top layer exposes it to direct heat during the final 15 minutes of uncovered baking for optimal browning.
