Description
Creamy layers of Italian mushroom lasagna invite comfort and elegance to your dinner table. Hearty cremini and porcini mushrooms nestled between silky pasta sheets promise a rich, satisfying culinary experience you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 kilogram (2.2 pounds) fresh spinach
- 500 grams (1.1 pounds) mushrooms
- 250 grams (8.8 ounces) lasagne sheets
Sauce and Binding Ingredients:
- 250 milliliters (8.5 fluid ounces) fresh cream
- 250 milliliters (8.5 fluid ounces) milk
- 3 teaspoons cornflour
- 5 tablespoons olive oil
Flavor and Garnish Ingredients:
- 150 grams (5.3 ounces) pinenuts, toasted
- 1 onion, finely chopped
- 1 clove garlic, chopped
- 1 tablespoon lemon juice
- 2 teaspoons ground coriander
- 2 teaspoons chili powder
- Salt and pepper
- Grated cheese or cream cheese
Instructions
- Warm the oven to 200°C, preparing for a golden-baked lasagna.
- If lasagna sheets are not pre-cooked, immerse them in boiling water until tender and pliable.
- Slice mushrooms into uniform pieces and preserve their freshness with a zesty lemon juice splash.
- Heat olive oil in a skillet, then gently sauté diced onions and minced garlic until translucent and fragrant, approximately 5 minutes.
- Introduce sliced mushrooms to the pan, allowing them to caramelize and release their rich, earthy flavors for 5 minutes.
- Fold fresh spinach into the mixture, stirring until leaves wilt and integrate seamlessly with the mushroom blend.
- Enhance the filling with chopped coriander, a hint of chili for warmth, and season with salt and pepper to elevate the taste profile.
- In a separate saucepan, create a luxurious cream base by gently simmering cream and milk together.
- Thicken the cream sauce by whisking cornflour with milk, then incorporate into the simmering liquid for a smooth, velvety consistency.
- Construct layers methodically: spread cream, arrange lasagna sheets, distribute mushroom mixture, and sprinkle pine nuts. Repeat the layering process.
- Crown the lasagna with a final layer of pasta, generously coating with remaining cream and grated cheese.
- Bake in the preheated oven for 40 minutes until the surface turns golden and bubbling.
- Allow the lasagna to rest for 10 minutes, enabling the layers to settle and flavors to meld before serving.
Notes
- Prevent mushrooms from becoming watery by patting them dry with paper towels before cooking.
- Enhance flavor by using a mix of wild mushrooms like shiitake, cremini, and oyster for depth and complexity.
- Make gluten-free by substituting lasagna sheets with zucchini slices or gluten-free pasta alternatives.
- Reduce dairy content by using coconut milk or plant-based cream for a lighter, vegan-friendly version.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 406 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 25 mg