After two no pasta/noodle free Lasagna , i couldnt resist to prepare my kids favourite lasagna with lasagna pasta. Actually am running this week's blogging marathon with Lasagna for Veggie lover, obviously vegetarians will enjoy thoroughly this vegetarian version of lasagna. My today's post is loaded with mushroom and spinach. I used buttom mushrooms and fresh spinach for the filling with white sauce and cheese. Easy to make, this lasagna makes an excellent meal as this ultimate dish is definitely a satisfying dish for anyone. Whoever like Lasagna will definitely enjoy this mushroom and spinach loaded lasagna.
Since my younger one is not a great fan of mushroom, i prepared this lasagna with coarsely grounded mushroom instead of chopping them finely and this works awesome. When sauteed with onions and chopped spinach leaves,the filling for this lasagna gets ready very quickly. If you want to prepare this lasagna easily, just grab some storebought white sauce or bechamel sauce for baking this delicious egg free lasagna. However i prepared white sauce myself and i couldnt stop myself to grab lasagna pasta from stores as i dont want to spend much time in my kitchen by prepare homemade lasagna pasta/noodle.
1package Lasagna pasta
1/4kg Button mushrooms
1no Big onion (chopped)
2cups Chopped spinach
2tbsp Oil
1tsp Dried basil
1/2 cup Grated Parmesan cheese
1cup Mozzarella cheese
3cups White sauce
For White sauce:
3tbsp Butter
2tbsp All purpose flour
2cups Milk
Salt
Pepper powder
In a sauce pan, melt the remaining butter,add the flour and stir well until the butter and flour gets well combined.
Pour in the milk, stir continously until the sauce gets thicken.
Add milk if needed, add the salt, pepper powder, put off the stove.
White sauce is ready.
For Lasagna:
Cook the lasagna pasta in boiling water until the pasta gets cooked. Rinse with cold water and drain.
Grind the button mushrooms as coarse mixture.
Heat oil in a pan, saute the onions until they turns transculent, add the coarsely grounded mushrooms,salt, dried basil and saute for few minutes.
Add the chopped spinach and cook until the greens shrinks.
Mix together the mozzarella cheese, parmesan cheese and white sauce in a bowl.
Preheat oven to 350 degrees F.
Spread the white sauce into the bottom of the baking dish.
Layer the lasagna noodles, top it with the sauteed mushroom and spinach mixture, drizzle enough white sauce.
Repeat layering until the pasta and mushroom-spinach mixture gets finished and top it with remaining white sauce.
Bake for 25-30 minutes until the crust turns golden brown.
Since my younger one is not a great fan of mushroom, i prepared this lasagna with coarsely grounded mushroom instead of chopping them finely and this works awesome. When sauteed with onions and chopped spinach leaves,the filling for this lasagna gets ready very quickly. If you want to prepare this lasagna easily, just grab some storebought white sauce or bechamel sauce for baking this delicious egg free lasagna. However i prepared white sauce myself and i couldnt stop myself to grab lasagna pasta from stores as i dont want to spend much time in my kitchen by prepare homemade lasagna pasta/noodle.
1package Lasagna pasta
1/4kg Button mushrooms
1no Big onion (chopped)
2cups Chopped spinach
2tbsp Oil
1tsp Dried basil
1/2 cup Grated Parmesan cheese
1cup Mozzarella cheese
3cups White sauce
For White sauce:
3tbsp Butter
2tbsp All purpose flour
2cups Milk
Salt
Pepper powder
In a sauce pan, melt the remaining butter,add the flour and stir well until the butter and flour gets well combined.
Pour in the milk, stir continously until the sauce gets thicken.
Add milk if needed, add the salt, pepper powder, put off the stove.
White sauce is ready.
Cook the lasagna pasta in boiling water until the pasta gets cooked. Rinse with cold water and drain.
Grind the button mushrooms as coarse mixture.
Heat oil in a pan, saute the onions until they turns transculent, add the coarsely grounded mushrooms,salt, dried basil and saute for few minutes.
Add the chopped spinach and cook until the greens shrinks.
Mix together the mozzarella cheese, parmesan cheese and white sauce in a bowl.
Preheat oven to 350 degrees F.
Spread the white sauce into the bottom of the baking dish.
Layer the lasagna noodles, top it with the sauteed mushroom and spinach mixture, drizzle enough white sauce.
Repeat layering until the pasta and mushroom-spinach mixture gets finished and top it with remaining white sauce.
Bake for 25-30 minutes until the crust turns golden brown.
That slice of lasagne is so inviting , I could just finish it off in mind mutes ! Excellent stuffing .
ReplyDeleteDelicious Pasta. In fact it is hubbys favourite.
ReplyDeleteAfter seeing Vrada's recipes last week and your first two posts this week, wondering if theme was veggie substitutes for lasagna. Mushroom spinach lasagna looks great.
ReplyDeleteThe combination of mushroom and spinach is always good... the lasagne looks just perfect!
ReplyDeleteI love how you've made the mushrooms into a coarse paste for this dish. This way it sticks to the pasta and not fall off. Nice idea and very tempting lasagna. Haven't made one at home in a long time.
ReplyDeleteah one more innovative recipe from you. That slice looks absolutely delicious!!
ReplyDeleteAnother delicious lasagna!! So innovative!!
ReplyDeleteWhat a delicious looking veggie lasagna!!!
ReplyDelete