Ingredients for Golden Gruyere Spinach And Mushroom Lasagna
- Vegetable Oil
- White Mushrooms
- 1 medium yellow onion, chopped
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 2% Low Fat Milk
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- Salt to taste
- Fresh Ground Pepper
- 1/2 cup diced cooked ham
- Gruyere Cheese
- 9-12 lasagna noodles (oven-ready or pre-cooked)
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How to Make Golden Gruyere Spinach And Mushroom Lasagna
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until browned and moisture evaporates. Transfer to a plate to cool.
- Heat remaining 1 tablespoon olive oil in the same skillet. Add chopped onion and cook until softened, about 3-4 minutes.
- Add thawed and squeezed spinach to the skillet. Cover and cook for 2 minutes. Remove lid, stir, cover again and repeat until spinach is heated through and any excess moisture has evaporated.
- Transfer spinach-onion mixture to a plate to cool.
- In a medium saucepan, warm milk. Set aside.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until the mixture starts to thicken.
- Whisk in warmed milk gradually, stirring constantly. Add salt, pepper, and nutmeg. Bring to a simmer, reduce heat, and cook for 10 minutes, stirring often, until the sauce coats the back of a spoon.
- Remove from heat and stir in ham and ¾ of the Gruyere cheese until melted. Set aside.
- Spread a thin layer of bechamel-cheese sauce in the bottom of a 13x9 inch baking dish. Layer with lasagna noodles.
- Spread the cooled spinach-onion mixture evenly over the noodles. Top with one-third of the bechamel-cheese sauce.
- Repeat layers: noodles, mushrooms, one-third of sauce, noodles.
- Spread the remaining sauce over the top layer of noodles. Sprinkle with remaining ½ cup of Gruyere cheese.
- Cover the baking dish and refrigerate for up to 12 hours, or freeze for later baking.
- When ready to bake, remove from refrigerator (or thaw completely if frozen). Bake uncovered for 35-45 minutes, or until heated through and the cheese is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
27g
Fat
55g
Carbs
14g
