Golden Gruyere Spinach And Mushroom Lasagna Recipe

Name: Golden Gruyere Spinach And Mushroom Lasagna
Prep time: 45 min
Cook time: 70 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: 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)

Indulge in this decadent Golden Gruyere Spinach and Mushroom Lasagna! This Chicago Tribune-featured recipe boasts a delicious fusion of flavors and textures. Prepare it 12 hours in advance for effortless entertaining, or freeze it unbaked for a future culinary masterpiece. Featuring creamy Gruyere, earthy mushrooms, and vibrant spinach, this lasagna is sure to become a family favorite. While any lasagna noodle works, using pre-cooked noodles is recommended for freezing to prevent dryness.

Prep Time 45 mins

Cook Time 70 mins

Calories 465.3 kcal

Protein 47g

Rating 5.0 (1 Reviews)

Golden Gruyere Spinach And Mushroom Lasagna

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Recipe adapted from Food.com. Standardized by Forktionary.

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.