Italian, Main Course, Pasta, Recipes, Vegetarian

White Truffle Mushroom and Spinach Lasagna

Hello, Hello! Check this indulgent recipe. I definitely had to hit the gym extra hard before scarfing down 3 helpings of this bad boy. #worthit .

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I was looking forward to this recipe for TWO WEEKS! Creamy béchamel sauce, lots of garlic and herbs, and mushrooms – so good! And to lighten up the recipe, I used blended cottage cheese instead of ricotta cheese. That’s a little trick for you right there. You’re welcome 😉 .

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The picture above shows the layering process {first layer of sauce, lasagna noodles, cottage cheese mixture, sauce again}, which you continue repeating as in the instructions. The last picture in the serious is the final step of lasagna noodles topped with sauce and Parmesan cheese.


Ingredients:

  • 16oz oven ready lasagna
  • 15-20 white or crimini mushrooms, sliced
  • 1 large onion, small dice
  • 10-12 cloves garlic, minced
  • 2 cups parmesan cheese
  • 1 pint half-and-half
  • 1 cup fat free milk
  • 6oz spinach
  • 24 oz fat free cottage cheese, blended
  • 5 tbsp butter
  • 2 tbsp truffle oil
  • 4 tbsp flour
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3 tbsp dried parsley

Directions:

Preheat oven according to lasagna package directions.

Melt 3 tbsp butter in a large deep pan over medium heat. Sauté mushrooms and onions until liquid is released. Add oregano, basil, and parsley. Continue cooking until liquid evaporates. Set aside.

Bring a pot of water to boil then shock spinach. Drain and rinse with cold water. Squeeze out excess liquid. Set aside.

Melt remaining butter with truffle oil in sauce pot over medium heat. Mix in flour and minced garlic then continue cooking for approximately 4 minutes, stirring frequently. Slowly add half-and-half and milk, whisking continuously while simmering. Once all is combined, add parmesan whisking continuously. Remove from heat.

Combine cottage cheese with mushrooms and onions. Spread in spinach and combine.

Begin layering lasagna with 1/2 cup of béchamel sauce on bottom of casserole dish. Place lasagna sheets over sauce. Top with portion of cottage cheese mixture. Continue layering. End with lasagna sheets topped with sauce and sprinkled with parmesan cheese. Cover with foil and bake according to package directions.

Enjoy! 😀

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