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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 33%
  • Fat: 13.8g
  • Saturated fat: 7.8g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 22.3g
  • Carbohydrate: 44.4g
  • Fiber: 6.1g
  • Cholesterol: 65mg
  • Iron: 4.6mg
  • Sodium: 699mg
  • Calcium: 479mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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