Wild Mushroom-and-Spinach Lasagna with Goat-Cheese Sauce

The robust flavor of the goat-cheese sauce and wild mushrooms is mellowed by the spinach and tomatoes.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 375
Caloriesfromfat 33 %
Fat 13.8 g
Satfat 7.8 g
Monofat 3.3 g
Polyfat 1.5 g
Protein 22.3 g
Carbohydrate 44.4 g
Fiber 6.1 g
Cholesterol 65 mg
Iron 4.6 mg
Sodium 699 mg
Calcium 479 mg


1 1/2 cups boiling water
1 cup dried porcini mushrooms (about 1 ounce)
2 (3 1/2-ounce) packages shiitake mushrooms
Cooking spray
1 (8-ounce) package presliced button mushrooms
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme
1/4 teaspoon black pepper, divided
1/4 cup dry white wine
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/2 cups fat-free milk
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
6 no-boil lasagna noodles (such as Barilla or Vigo)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 cups chopped plum tomato
3/4 cup (3 ounces) shredded part-skim mozzarella cheese


Preheat oven to 375°.

Combine the water and porcini in a medium bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving 1 cup soaking liquid. Bring the soaking liquid to a boil in small saucepan; reduce heat to medium, and cook until reduced to 1/4 cup (about 5 minutes). Remove the stems from shiitakes; discard stems. Slice shiitake caps.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add porcini, shiitake, and button mushrooms, 1/4 teaspoon salt, thyme, and 1/8 teaspoon pepper; sauté 12 minutes or until softened. Add wine; cook 2 minutes or until liquid almost evaporates.

Melt the butter in a medium saucepan over medium heat. Add the flour, and cook for 30 seconds, stirring constantly with a whisk. Gradually add 1/4 cup porcini mushroom liquid and milk, stirring with a whisk until blended. Cook until mixture thickens (about 4 minutes). Remove from heat. Add the goat cheese, 2 tablespoons Parmesan, 1/4 teaspoon salt, and1/8 teaspoon pepper, and stir until cheese melts.

Spread 1/2 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce, and top with half of mushroom mixture, half of spinach, 3/4 cup tomato, 1/2 cup cheese sauce, and 1/4 cup mozzarella. Repeat layers, ending with noodles. Spread remaining cheese sauce over noodles. Sprinkle with 1/4 cup mozzarella, 1/2 cup tomato, and 2 tablespoons Parmesan. Cover and bake at 375° for 25 minutes. Uncover and bake an additional 25 minutes. Let stand 5 minutes.


April 2001
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