How to Make Spinach & Mushroom Lasagna With White Sauce : Gourmet Vegetable Recipes
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Spinach and mushroom lasagna with white sauce has all the richness and creaminess of traditional lasagna but all the health benefits of being vegan. Make spinach and mushroom lasagna with white sauce with help from an experienced culinary professional in this free video clip.
Expert: Kate Goldhouse
Filmmaker: Ryan Shelby
Series Description: You'd be surprised by just how many delicious and easy recipes you can make right at home using vegetables as primary ingredients. Learn about gourmet vegetable recipes with help from an experienced culinary professional in this free video series.
Creamy Spinach Mushroom Lasagna - SO COZY!
This Creamy Spinach and Mushroom Lasagna has layers of sautéed spinach and mushrooms mixed together with a ricotta cheese mixture and a drool-worthy white sauce. It’s all layered with lasagna noodles, covered in mozzarella cheese and baked until you have a hearty, rich, gooey lasagna!
Mushroom Spinach Lasagna (Vegan) from Tami's Nutmeg Notebook Kitchen
Lasagna is a huge comfort food for many people including my family. This fabulous Lasagna recipe is my most requested meal when the family is getting together anytime of year. They love it. I make it for Christmas, birthdays, Mother’s and Father’s Day. It feeds a crowd and is filling without making you feel stuffed. Two of the three grandchildren can’t get enough of it – when we serve it they go crazy for it. That makes me so happy! They don’t care that it’s healthy or plant based – they just know it tastes good.
For the full printable recipe (short version below) visit the companion Nutmeg Notebook Blog Post here
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The recipe (see full blog post with printable recipe in link above)
Mushroom Spinach Lasagna
This fabulous Lasagna recipe is my most requested meal when the family is getting together anytime of year. They love it. I make it for Christmas, birthdays, Mother’s and Father’s Day. It is filling without making you feel stuffed.
Course: Main Course Cuisine: Italian - Servings: 8 Author: Tami Kramer Nutmeg Notebook
Equipment
Lasagna Pan or a deep 9 x 13 baking dish
Ingredients
8 ounces fresh mushrooms
2 cloves garlic minced
12 sheets Barilla Gluten Free Oven Ready Lasagna Noodles or your favorite brand of no bake noodles
48 ounces Oil Free Marinara See my Classic Marinara Recipe
1 recipe Basil Tofu Ricotta with Spinach See my Basil Tofu Ricotta with Spinach Recipe
Vegan Faux Parmesan Sprinkle See my Vegan Parmesan Sprinkle Recipe
Fresh basil – optional
Instructions
In a small skillet over medium heat sauté the mushrooms and garlic – using a tablespoon or two of water to keep it from sticking. When mushrooms are cooked remove from pan and set them aside.
Preheat oven to 375 degrees.
In a lasagna pan or a deep 9 x 13 inch baking dish – pour one cup of marinara in the bottom of the pan.
The next layer will be 4 of the Barilla No Bake Gluten Free Lasagna noodles spread with half of the tofu ricotta filling. I find it easiest to hold each noodle in my hand and individually spread the tofu ricotta on them and then place the noodles in the prepared baking dish. Top the tofu ricotta noodles with half of the cooked mushroom and garlic mixture. Pour one cup of marinara over the top and repeat this step again. See the video to watch me make the layers.
When you have completed the second layer of tofu ricotta covered noodles and covered them with mushrooms and a cup of marinara – place a layer of just plain noodles over the top and pour all of the remaining marinara over the top layer of plain noodles.
Cover baking pan with aluminum foil and seal the edges tightly. Place baking pan in the preheated oven and set the timer for 50 minutes.
After 50 minutes remove the foil and sprinkle Vegan Faux Parmesan Sprinkle over the top – how much is up to your personal preference. Put baking dish back in the oven uncovered for 10 minutes.
Let lasagna sit for about 10 minutes after removing from oven before you try to cut and serve it. Sprinkle fresh basil over the top if desired.
Notes
Lasagna may be assembled up to 24 hours in advance and refrigerated before baking.
This recipe can be cut in half and baked in an 8 inch baking dish.
Spinach Lasagna with Mushroom Ragu
You won’t believe this is a meatless lasagna. This Spinach Lasagna with Mushroom Ragu is made using a variety of fresh and dried mushroom for that incredibly tasty umami ragu flavour. Vegetarians and meat lovers will love this. Cooking it slow for a long time is the secret, so don’t skip that step. This recipe is totally made from scratch but of course you can cut corners. Buy ready made pasta sheets and use a food processor. Most of the effort goes into the ragu, and by using a food processor, the mushroom ragu can be made in 15 minutes, plus cooking time. You can make the bechamel in 15 minutes or less. If you chose to make the spinach pasta from scratch, it’s totally worth it and will take you longer. So why not make extra and freeze the sheets ready for next time. Any left over pasta sheets can also be sliced into a fettucine. When baking, you may need a little longer depending on your oven. Crispy edges are delicious but don’t over cook it unless you want to eat it all straight away. Otherwise it can be over crispy once reheated. Once cooled and refrigerated, slice it up and make portions, reheat in oven from cold for about 30 minutes. The corners will be crispy and delicious. Enjoy my spinach lasagna with mushroom ragu.
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the most Scrupmtious SPINACH MUSHROOM LASAGNA with homemade tomato sauce from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make the most Scrumptious SPINACH MUSHROOM LASAGNA with homemade tomato sauce.
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Chef Victoria Love’s
Scrumptious Spinach & Mushroom Lasagna
1 Spanish Onion, large ¾ sliced and ¼ chopped (1 ½ Cups)
2 Tablespoons Olive Oil
3 Cups Ricotta
2 Cups Shredded Mozzarella
1 Egg, large
1 teaspoon Dried Oregano
1/2 teaspoon Nutmeg
2 10 oz Packages Frozen Chopped Spinach, defrosted
8 oz can of Mushrooms, drained
1 28 oz Can Tomato Sauce
1 28 oz Crushed Tomatoes
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
2 teaspoons Dried Italian Blend of Herbs
Lasagna
¼ Cup Shredded Parmesan
1.Drain spinach in a sieve. In a large pot with salted boiling water, cook lasagna until tender, about 10 minutes, drain. Heat skillet over medium high heat, add olive oil and sauté sliced onions until light golden brown. Set aside and let cool. Spray a 13 x 9 x 2 pan with non-stick cooking spray or brush with extra olive oil.
2. Preheat the oven to 350 degrees. In a mixing bowl stir together ricotta, 1 cup mozzarella and egg, squeeze remaining liquid from spinach and add to cheese mixture, stir in 1 teaspoon dried oregano and nutmeg. Add sauteed sliced onions & mushrooms, combine.
3. In a saucepan over medium heat add remaining tablespoon of olive oil, saute chopped onions, with a wooden spoon stir together tomato sauce, crushed tomatoes, basil, oregano and Italian Blend.
4. In prepared pan pour 1 cup of sauce, lay down 3 sheets of lasagna, top with 1/3 of the cheese, spinach, mushroom mixture, repeat twice, top last third of cheese mixture with 1 cup of sauce and 3 lasagna sheets, top with remaining sauce and 1 cup of mozzarella and parmesan. Cover tightly with tin foil and bake for 45 minutes, remove tin foil and bake for an additional 15 minutes. Remove from the oven and let sit 15 minutes before serving.
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Spinach, Ricotta and Mushroom Lasagne
Turn this family favourite lasagne idea into an impressive dinner recipe with spinach, ricotta and mushrooms.
Make your own cookbooks, add this recipe and more at myfoodbook.com.au
Get the recipe:
Recipe by: Australian Mushrooms