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No-Meat Lasagna
A wonderful vegetarian alternative to the popular dish.
SERVES
6
TO
8
Ingredients
BÉCHAMEL SAUCE INGREDIENTS:
- 1/2 cup butter
- 4 shallots, finely diced
- 1/2 cup all-purpose flour
- 4 cups whole (3.25 %) milk
- 1 teaspoon nutmeg, freshly grated
- 1/2 cup basil leaves, chopped
- 2 cups Parmesan cheese
FILLING INGREDIENTS:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 pounds white mushrooms, sliced
- 4 cups baby spinach, chopped
- 4 cloves garlic, minced
- Salt and pepper
- 1 pound oven-ready lasagna noodles
- 2 packages (125 grams each) buffalo mozzarella, thinly sliced
- 2 cups grated mozzarella
Directions
Bechamel sauce directions:
- In a medium-sized saucepan set over medium heat, melt butter, then add shallots and cook for three minutes, stirring frequently.
- Add flour, cook two minutes, then whisk in milk and bring to a boil. Reduce heat to medium-low and simmer until sauce is thick enough to coat the back of a spoon, about five minutes, stirring frequently. Add nutmeg, basil and Parmesan and whisk until smooth. Keep sauce warm.
Filling directions:
- In a large skillet set over medium-high heat, add olive oil and melt butter, then add mushrooms and sauté until liquid has evaporated and mushrooms have started to caramelize, about ten minutes, stirring occasionally.
- Stir in spinach and garlic and cook until spinach has wilted and garlic has softened, about five minutes more.
- Spread one-third of the reserved béchamel sauce in the bottom of a buttered 9x13-inch baking dish, and then arrange four lasagna noodles on top.
- Spoon half of the mushroom-spinach mixture evenly on top of noodles, then layer with half of the buffalo mozzarella.
- Repeat layering one more time ending with béchamel on top.
- Sprinkle grated mozzarella evenly on top of the lasagna, cover with a piece of buttered parchment paper followed by a piece of aluminum foil and bake in a preheated 375°F oven for one hour.
- Remove foil and parchment from lasagna, increase oven temperature to 500°F, and bake until top is golden, about 15 minutes more.
- Transfer lasagna to a wire rack and let cool 20 minutes before serving.
