spinach mushroom lasagna
spinach mushroom lasagna recipe - creamy, cheesy lasagna with spinach and mushrooms.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 2 to 3
- 2 cups chopped spinach (palak) or 150 grams spinach - finely chopped
- 200 grams white button mushroom, chopped or sliced - about 2 cups chopped or sliced mushrooms
- 1 small onion, finely chopped
- 2 to 3 garlic cloves (lahsun) - finely chopped or minced
- ½ teaspoon dry oregano
- 4 to 5 fresh basil leaves, chopped or 1 teaspoon dry basil
- 1 pinch nutmeg powder or grated nutmeg (jaiphal powder)
- 6 to 7 tablespoon low fat cream, 25% to 35% fat
- ½ to ⅔ cup grated cheddar cheese or processed cheese or mozzarella or parmesan
- 6 to 8 tablespoon tomato sauce (thick tomato puree or tomato ketchup)
- 7 lasagna sheets
- 1 tablespoon olive oil + 1 tablespoon butter
- salt as required
- freshly crushed black pepper as required (kali mirch powder)
preparing stuffing for spinach mushroom lasagna
first rinse and chop the spinach leaves and slice or chop the button mushrooms. 2 cups of chopped spinach leaves and 2 cups chopped mushrooms.
then heat 1 tbsp butter + 1 tbsp olive oil in a pan.
add 1/4 cup finely chopped onion and 1/4 tsp finely chopped garlic. stir and saute for about 2 to 3 minutes or till the onions turn translucent.
add the chopped mushrooms. stir again.
while sauteing first the mushrooms will release water.
continue to stir & saute till the water dries up and the mushrooms get slight golden from the edges.
then add the chopped spinach. saute till the spinach softens and wilts.
add 6 tbsp fresh cream, chopped 4 to 5 basil leaves, 1/2 tsp dry oregano, a pinch of nutmeg powder, freshly crushed black pepper and salt as required. here you can use herbs and seasonings of your choice. you can also use dried basil instead of chopped basil.
stir very well and switch off the flame. keep the creamy spinach mushroom stuffing aside.
now boil enough water in a pan or pot.
when the water comes to a vigorous boil, add 7 lasagna sheets and cook them till they are al dente - meaning cooked but still they have a bite in them. about 7 to 8 minutes.
drain them well and place them separately without touching each other on a tray. you can spread some olive oil on them.
assembling and baking spinach mushroom lasagna
in a baking pan or casserole, spread 1 to 2 tbsp tomato puree. you can also use tomato sauce or tomato ketchup. if using tomato ketchup the lasagna will have a sweet taste, which goes well with kids. for the tomato puree, just blanch one medium to large tomato in hot water for 10 to 15 minutes. peel and then puree it in a blender or mixer.
now spread one lasagna sheet. depending on the type and size of the pan, you will have to slice the sheets to accommodate them in the pan.
now spread 1/4 portion of the spinach mushroom filling evenly.
sprinkle with 2 to 3 tbsp of grated or shredded cheese.
place another sheet of lasagna. spread 1 to 2 tbsp of tomato puree/sauce/ketchup on it. then top with 1/4 of the spinach mushroom filling. then add 1 to 2 to 3 tbsp grated cheese.
repeat again with the same layers as above till you come to the last layer. just spread the tomato puree on the last layer and finish off with the remaining grated cheese.
bake spinach mushroom lasagna in a preheated oven for 180 degrees celsius for 15 to 20 minutes or till the cheese melts or gets golden.
allow to rest for 15 to 20 minutes and then serve spinach mushroom lasagna warm.