Mushroom, Spinach and Ricotta Lasagna

A little comfort food every once in awhile can bring tears of joy to the heart. Try this simple lasagna dish and your taste buds will thank you. Enjoy!!


3 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
6 cups mixed mushrooms, chopped (white, brown, portobello, shitake)
2 tablespoons fresh thyme leaves
salt and pepper
4 cups fresh spinach leaves
2 cups ricotta
1 cup grated Parmesan
2 eggs
2 cups shredded mozzarella

[For the Bechamel White sauce]

4 tablespoons butter
3 tablespoons flour
2 cups milk
Salt, pepper
Tabasco sauce


  1. Cook the mushrooms: Heat the olive oil in a large skillet, add the onion and cook until translucent. Add the garlic and cook until fragrant. Add the mushrooms (you can do this in two batches) and cook until they soften. Add salt, pepper and thyme as the mushrooms are cooking. Remove to a bowl and set aside.
  2. Steam the spinach with a few drops of water in a skillet or the microwave just until wilted.
  3. Prepare the ricotta: Combine the ricotta with the eggs and grated Parmesan. Set aside.
  4. Make the Bechamel: Melt butter in a saucepan, add flour and whisk for 3-4 minutes over medium-low heat to cook the flour. Add the milk, a little at a time, whisking constantly. Cook the sauce until it thickens. Add salt and pepper and a few drops of tabasco. Remove from heat and set aside.
  5. Cook the lasagna sheets in plenty of boiling salted water until not quite done. They will continue to cook in the sauce while baking in the oven.
  6. Assemble! Spoon some of the sauce into the bottom of a 12X9 lasagna baking pan. Place 3 lasagna sheets (or as needed) over the sauce and spoons more sauce over the pasta. Spoon a third of the mushrooms over the pasta. Spoon 1/3 of the ricotta over the mushrooms. Scatter 1/3 of the spinach over the cheese. Spoon some of the Bechamel over and a little of the grated mozzarella.
  7. Repeat to create three layers. Top the last layer with the remaining pasta sheets. Finish with the remaining Bechamel and scatter remaining mozzarella over.
  8. Bake in 375°F oven for 45 minutes or until lightly bubbling and the cheese is golden brown. Rotate the pan once during the cooking to ensure even browning on top.
  9. Let the lasagna rest and settle for 20 minutes before slicing it into squares or rectangles for serving.


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Wednesday, 22 November 2017

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