Spinach, Mushroom and Goat Cheese Lasagna

I like to make things that will last me for a few days.  I like to be able to eat something for dinner, for lunch, for dinner and then again for lunch.  I think that anything beyond that just gets a little boring, but those two and half glorious days are definitely worth it.  Not only does it save time, but it also gets better each day as the flavors sink in and become even more harmonious. This is a reason why I love to make soup, casseroles, pasta dishes and lasagna.  Leftovers for days and harmonious flavors.

I wanted to make a spinach and mushroom lasagna for sometime now, but for whatever reason…it never quite happened the way I intended.  So, one evening I finally set out to make this glorious meal and was slightly disappointed that I really had not put my big girl pants on and made it sooner.  I added some personal touches to add some flavor that I thought would work well with the dish…and it definitely did.

Adapted from: Epicurious


For the Sauce

2 tablespoons (1/4 stick) unsalted butter

1/2 cup all purpose flour

2 1/2 cups reduced-fat (2%) milk

1 cup freshly grated Parmesan cheese

1/2 teaspoon salt


5 cups fresh spinach

1 pint sliced mushrooms (i just used plain…but you could mix it up with some baby bellas or shitake)

4 garlic cloves, chopped

1/2 cup finely diced yellow onion

4 oz goat cheese

1/2 cup mozzarella cheese (shredded)


9 sheets either boil or no-boil lasagna


For the Lasagna

1) Boil lasagna if necessary.  Drain and set aside.  Likewise, if you are using no-bake lasagna, you are going to have to prepare them according to directions…soak for about 15 minutes in warm water and then separate.

For the Sauce

1) Melt butter in heavy large saucepan over medium heat.

2) Add flour and whisk 1 minute (be careful not to brown).

3) Add milk and whisk until smooth.

4) Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes.

5) Remove from heat.

6) Whisk in Parmesan cheese and salt. Season sauce to taste with pepper.

For the Filling
1) Heat oil in large pot over medium-high heat.
2) Add onions and garlic and sauté until onions soften, about 2 minutes.
3) Add mushrooms and saute for about 5 minutes, until they become tender.
4) Add all spinach. Cook spinach until wilted but still bright green, tossing often, about 3 minutes. Season with salt and pepper.
5) Transfer spinach to large sieve set over bowl; reserve pot. Press out excess liquid from spinach.
1) Preheat oven to 350°F. Butter 9 x 9- inch glass baking dish.
2) Spread about 1/2 cup of the sauce thinly over the bottom of the prepared dish.
3) Top with 3 noodles arranged side by side, covering as much of the bottom of possible.
4) Spread 1/3 of the spinach and mushroom mixture over the noodles (about 1/2 cup)
5) Top with 1/3 of the mozzarella and about a tablespoon of goat cheese.
6) Repeat above steps x 2…finishing with noodles.
7) Whatever sauce you have left, spread in on top of the noodles and top with remaining mozzarella and goat cheese.
8) Bake for about 30-35 minutes until the lasagna is browned.  Turn the dish in the oven during those 35 minutes to make sure it gets browned evenly.
9) Remove from oven. Let it set. Let it cool.
10) Share and Enjoy!
It seems to be a lot of steps…and it kind of is…but it is most definitely worth it.  So delicious.  I loved adding the goat cheese because it adds a nice sharp flavor to the dish.

One thought on “Spinach, Mushroom and Goat Cheese Lasagna

  1. Pingback: Meaty Lasagna « Take a Bite out of Life

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s