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Spinach and Mushroom Lasagna

  • Author: Mariel Hemingway
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 4

Ingredients

  • Eggs – 4 large
  • Spinach – 10 ounces
  • Garlic – 2 cloves, chopped
  • Low-Fat Milk or Almond Milk – 2/3 Cup (NOT THE MOONJUICE ALMOND MILK WHICH IS SWEETENED)
  • Olive OIl – 1 TB
  • Almond Meal Flour – 2 TB
  • Sea Salt – 1/2 tsp
  • Cooking Spray –
  • Mushroom Layer
  • Coconut or olive oil – 1 TB
  • Small onion – diced
  • Garlic Clove – finely minced
  • Mushrooms – 1 lb, sliced
  • Fresh Parsley (or basil if you have it) – 1/4 cup, finely chopped
  • Thyme – 2 tsp, finely chopped
  • Bechamel Layer
  • Butter – 3 TB
  • Brown Rice Flour – 3 TB
  • Whole Milk, or Goat’s Milk – 3 Cups, hot
  • Salt – 1 tsp
  • Paprika – 1/2 tsp
  • Nutmeg – a pinch
  • Black Pepper – freshly ground, to taste
  • Mozzarella – 4 ounces, shredded
  • Parmesan – 2 ounces, grated

Instructions

  1. Combine eggs, spinach, garlic, milk, oil, flour and salt in a blender or food processor and blend until well combined.
  2. Coat a 6-8 inch pan with oil or cooking spray. Pour a small amount of batter in the pan and spread to coat bottom. Cook pancake until the batter bubbles evenly and the bottom is browned, and then flip to cook the other side until browned. Remove to a platter and repeat until all batter is used, about 9 pancakes.
  3. To make the mushroom layer, heat oil in a large saute pan. Saute onions until translucent, about 4 minutes. Add garlic and saute for 1 minute. Add mushrooms and saute until mushrooms have given up most of their liquid, about 5 minutes. Stir in basil and thyme. Remove from heat and set aside.
  4. To make the Bechamel layer, place the butter and flour in a medium, heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until mixture is smooth and thick. Turn heat to low and cook, stirring constantly, for 3 minutes, but do not allow roux to color. Remove from heat and add hot milk all at once, whisking vigorously to blend well.
  5. Return to heat, stirring constantly with a whisk, and bring to a simmer. Let cook 3 minutes, until mixture is thick. Whisk in salt, paprika, nutmeg, and pepper. Remove from heat and set aside.
  6. Preheat oven to 350 F.
  7. To assemble: Spray a 10-inch round, deep pie or quiche dish with olive oil cooking spray. Spread about 1 cup of the bechamel on bottom of dish. Arrange 3 pancakes in a single layer over bechamel. Spread a third of the mushrooms and a third of the cheese on top. Repeat two more times the layers of bechamel pancakes, mushrooms, and cheese. Finish with the remaining pancakes and the remaining cheese.
  8. Bake until bubbling and lightly browned on top, about 25 minutes. Allow to cool for about 20 minutes before serving with a side salad.