Creamy Mushroom and Spinach Lasagna

Alejandra Cota
This delicious Creamy Mushroom and Spinach Lasagna is a perfect recipe for Meatless Monday. Additionally, it is a healthy recipe, as it contains all the food groups we need in a complete meal, such as pasta, vegetables, cheese protein, and cream fat. Enjoy a Meatless Creamy Mushroom and Spinach Lasagna at your next dinner. This pasta is a great option as part of the Christmas meal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/4 cups bacon, finely chopped, for filling
  • 2 cloves garlic, finely chopped, for filling
  • 1 cup white onion, sliced, for filling
  • 3 cups spinach, baby, for filling
  • 2 cups white button mushrooms, sliced, for filling
  • 2 cups portobello mushroom, chopped, for filling
  • 1 pinch salt
  • 1 pinch pepper
  • 4 teaspoons butter, for the white sauce
  • 3 tablespoons flour, for the white sauce
  • 1 cup cow's milk, for the white sauce
  • 1/2 cups white wine, for the white sauce
  • 1 cup whipping cream, for the white sauce
  • 1/2 cups cream cheese, for the white sauce
  • 1 cup Parmesan cheese, for the white sauce
  • 1 pinch salt, for the white sauce
  • 1 pinch white pepper, for the white sauce
  • 1 pinch nutmeg, for the white sauce
  • lasagna pasta
  • 2 cups Manchego cheese, grated, for sauce and for gratin
  • 1 portobello mushroom, sliced, for decoration
Preparation
20 mins
30 mins
Low
  • Preheat the oven to 200° C.
  • Heat a deep skillet over medium heat and cook the bacon until golden and it releases its fat, add the garlic, onion, spinach, mushrooms, portobello mushroom, season, and cook for 5 minutes. Remove and set aside.
  • Heat a small pot over medium heat, melt the butter, add the flour all at once and cook until golden. Add the milk, white wine, and add the heavy cream along with the cream cheese and Parmesan cheese, season with salt, pepper, and nutmeg to taste. Cook until the cheese melts. Once it reaches a boil, remove from heat and set aside.
  • Cook the lasagna sheets in boiling salted water. Drain and set aside.
  • In an oven-safe dish, place the lasagna sheets, a bit of sauce, and filling. Repeat until the dish is full, finishing with lasagna sheets, more white sauce, and grated Manchego cheese. Add portobello and thyme for decoration.
  • Gratin in the oven for 10 minutes. Remove from the oven, serve, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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