• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Homemade Italian Cooking

Recipes, secrets and tips on how to cook a great Italian meal at home

  • Home
  • Recipes
    • All Recipes & Search
    • Appetizers
    • Bread & Pizza
    • Desserts
    • Meat & Fish
    • Pasta, Rice & Grains
    • Vegetables & Salads
    • A Cookbook
  • Videos
  • News & Events
    • Cooking Classes
    • Giveaways
    • Restaurant Reviews
    • Press
    • Product Reviews
  • Shop
    • Cookbooks
    • Ingredients
    • Kitchen Equipment
  • For Bloggers
  • About
  • Nav Social Menu

    • YouTube
Home Β» Lasagna with Portobella & Spinach – one healthy and one classic

Lasagna with Portobella & Spinach – one healthy and one classic

June 15, 2015 by Cara Kretz 5 Comments

Share

Classic lasagna on plateIn this recipe I make two lasagna’s – one lasagna is a healthy, vegetarian version, and the other is classic with Marinara and Italian sausage.

Cooking for a crowd often means having options for vegetarians and diet conscious eaters. Lasagna is a good choice because it is so versatile and easy to prepare ahead of time. In this recipe I make two versions of portobella and spinach lasagna. Instead of making one large batch in my giant lasagna pan, I assemble two casseroles in 13 x 9 baking pans. One is a lighter vegetarian dish with a white sauce, and the other is more classic with red sauce and Italian sausage. Most of the ingredients are the same so it really is efficient to make two lasagna casseroles.

The debate will rage on about no-boil pasta sheets versus traditional boiled lasagna noodles. Β I chose no-boil pasta sheets for this recipe because they are easier and lighter. If you decide to use the boil type, boil them until just pliable – not cooked – and lay them flat on a kitchen towel in a single layer to cool. That will make it much easier to handle during assembly.

IMG_0557 IMG_0553

Print Pin
5 from 1 vote

Two Lasagnas with Portobella & Spinach

This recipe makes two lasagna casseroles - one is a healthy vegetarian version and the other is a classic version with Marinara sauce and Italian sausage. Both include a ricotta filling with spinach and a layer of Portobella mushrooms. This is perfect for a party or large family crowd to please everyone.
Course Pasta
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Author Homemade Italian Cooking with Cara

Ingredients

  • 21 lasagna sheets no-boil, flat ones (9 for vegetarian, and 12 for classic)
  • ΒΌ cup olive oil
  • 1 large bag fresh spinach washed and trimmed
  • Kosher salt black & red pepper to taste
  • 4 cloves sliced garlic
  • 7 large portobella mushrooms cleaned and sliced
  • 2 lbs ricotta cheese
  • 1 egg
  • 2 cups grated parmesan cheese
  • 1/2 tsp grated nutmeg
  • 6 TB butter
  • 6 TB flour
  • 4 cups vegetable sauce
  • 1 cup greek yogurt
  • 2 TB minced flat leaf parsley
  • 1 quart Marinara sauce store-bought or homemade
  • 2 cups grated mozzarella cheese
  • 1 lb. Italian sausage cooked and crumbled

Instructions

  • Cooking for a crowd often means having options for vegetarians and assorted other diet-conscious eaters. Lasagna is a good choice because it is so versatile and easy to prepare ahead of time. In this recipe I make two versions of portobello and spinach lasagna. Instead of making one large batch in my giant lasagna pan, I assemble two casseroles in 13 x 9 baking pans. One is a healthier, lighter vegetarian dish with a white sauce, and the other is more classic with a marinara sauce and sausage. Most of the ingredients are the same so it really is efficient to make two.
  • The debate will rage on about no-boil pasta sheets versus traditional lasagna noodles that are parboiled. I chose no-boil pasta sheets for this because they are easier. If you decide to use the boil type, boil them until just pliable - not cooked - and lay them flat on a kitchen towel in a single layer to cool. That will make it much easier to handle during assembly.
  • Preheat oven to 375F. Brush olive oil inside two 13 x 9 baking dishes.
  • In a skillet, saute portobella mushrooms over high heat in 3 TB of olive oil until slightly browned. Add garlic, 1 tsp. salt, 1 TB black pepper, and Β½ tsp. red pepper. Mix and cook another 2-3 minutes. Remove mushrooms from pan and set aside on paper towel to drain.
  • In same pan, heat 1 TB of olive oil and add all the spinach. Toss around to coat the leaves. Salt & pepper to taste. Cover with a lid. The spinach will cook down very quickly. Cook for a total of 2-3 minutes. Remove spinach and set aside.
  • In a large bowl, mix the ricotta cheese and egg. Add 1 cup parmesan cheese, 1 tsp. black pepper and nutmeg. Mix in the the cooled spinach and minced parsley.
  • In a saucepan, melt butter over medium high heat until bubbling. Add the flour all at one time, and whisk until incorporated. Cook for 2-3 minutes but do not let the butter/flour roux turn brown. Add 1 cup of the vegetable stock and whisk until smooth. Add the rest of the vegetable stock and mix well until the sauce is a medium-thick consistency and coats the back of a spoon. Add the yogurt and mix well.
  • To assemble the vegetarian lasagna - You will use half of the lasagna pasta sheets, ricotta, mushrooms, parmesan and mozzarella cheese, and all of the white sauce for this lasagna. Put a ladle of white sauce on the bottom of a 13 x 9 baking pan. Place 3 sheets pasta on bottom. Add a layer of ricotta cheese mixture, a layer of mushrooms, and a ladle of sauce, a thin layer of mozzarella cheese. Repeat and end up with a layer of pasta on top. Cover with remaining sauce and a layer of mixed mozzarella and parmesan cheese. Cover with foil.
  • To assemble the sausage lasagna - Put a layer of Marinara sauce on the bottom of a 13 x 9 baking pan. Place 3 sheets pasta on bottom. Add a layer of ricotta cheese mixture, mushrooms, a ladle of sauce, and handful of mozzarella cheese.
  • Top with 3 more pasta sheets. Add a ladle of marinara sauce, all the sausage, and thin layer of mozzarella.
  • Top with 3 more pasta sheets and repeat first layer. Place the 3 pasta sheets on top.
  • Cover with remaining sauce and the rest of the mozzarella and parmesan cheese. Cover with foil.
  • Bake both casseroles for 30 minutes, uncover and bake another 15 - 20 minutes until the cheese on top is bubbly and slightly golden.
  • Let cool slightly. Cut in squares and serve with extra sauce on the side.

Β 

Filed Under: A Cookbook, Old School Italian Recipes, Pasta, Rice & Grains, Recipe Index Tagged With: casserole, fresh mozzerella, mushrooms, sausage, vegetarian

Previous Post: « Orzo Pasta with Mascarpone and Parmesan
Next Post: Roasted Fig Tart with Marsala Honey Glaze and Mascarpone Filling »

Reader Interactions

You might also like

Comments

  1. Michelle

    June 16, 2015 at 10:00 am

    I adore lasagne. And I fall squarely on the no boil noodles. I have had way too many lasanges with overcooked noodles because the sauce absorbs into the already cooked noodles and… yuck πŸ™‚ These look so yummy!

    Reply
    • homemadeitaliancooking

      June 16, 2015 at 11:11 am

      Good point Michelle! I have become a big fan of no-boil pasta sheets too! Thanks for following.

      Reply
  2. Stephanie

    June 15, 2015 at 4:28 pm

    5 stars
    The chicken Parmesan was wonderful, but now I can’t wait to try the spinach lasagna!

    Reply
    • homemadeitaliancooking

      June 18, 2015 at 1:07 pm

      Thanks Stephanie! I highly recommend the no-boil noodles.

      Reply

Trackbacks

  1. Paella on the Grill | Homemade Italian Cooking says:
    May 19, 2017 at 3:15 pm

    […] debates on the best Italian Lasagna, there are so many versions and opinions on Paella. This Paella recipe is my version with chicken […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




six − 4 =

Primary Sidebar

Delicious Detox & Powerfoods Cookbook! BUY NOW

About Me

Welcome to my home kitchen! I'm Cara. Are you a busy foodie looking for fabulous recipes and menu ideas? This is the place for you. Learn my tips and tricks to being a great home cook. Food, family and love are everything. Read More…

Popular Recipes

DAILY DETOX DRINK: Cranberry, Apple Cider Vinegar & Lemon Juice

Daily Detox Drink

Do you need to give your body a break from all the Christmas cookies, ...

Read More

Cioppino: A Special Occasion Italian Seafood Soup for Christmas Eve

Cioppino

Cioppino, an Italian Seafood Soup, is an experience to savor and enjoy with ...

Read More

Boost Your Immunity with this Great Detox Soup

Detox Soup

Are you stuck indoors and looking to make some healthy comfort food. This ...

Read More

Chocolate Almond Olive Oil Cake with Brown Butter Glaze for Mother’s Day!

Choc_Almond_Olive_Oil_Cake-1

Italian Almond Olive Oil Cake or Torta di Mandorla is a classic and simple ...

Read More

All Pork Belly Porchetta Roast with Crispy Skin

All Belly Porchetta Roast

This is the King of Pork Roasts, or another way to put it a BACON ROAST! ...

Read More

Marisa’s Pasta Fagioli (Pasta Fazool)

pasta fazool

Pasta Fagioli or Pasta with Beans is a comfort food from my childhood. The ...

Read More

Paella on the Grill

Paella

Spanish Paella is an amazing and easy homemade meal! Layers of seafood, ...

Read More

Appetizers

scallion pancakes

Scallion Pancakes with Ginger Dipping Sauce

Fried Polenta & Pesto

Amazing Fried Polenta Cakes with Pesto

See More β†’

Desserts

Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake is Perfect for Easter

Slice of Three layer Chocolate Cake

Three-Layer Chocolate Cake with Chocolate Buttercream Frosting

See More β†’

Meat & Fish

Oven Baked Corned Beef with Guinness Beer, Braised Cabbage & Carrots and Crispy Smashed Red Potatoes for St. Patrick’s Day

Chicken Piccata

Chicken Piccata: Pan-Fried Breaded Chicken Cutlets with Lemon & Caper Sauce

See More β†’

Pasta, Rice & Grains

Autumn Farro Salad

Autumn Farro Salad with Tart Cherries, Kale, Pecans, and Honeycrisp Apples

Paella

Paella on the Grill

See More β†’

Archives

Footer

Homemade Italian Cooking with Cara LLC.

Thanks for visiting my kitchen! Family, homemade Italian cooking, and traditions are important to me. My goal in writing this blog is to pass on our family recipes to the next generation, and hopefully inspire a few new great Italian home cooks. I'd love your feedback! Please send me your comments, suggestions and questions. To learn more about me click here β†’

or email me cara@homemadeitaliancooking.com

Copyright © 2021 · Foodie Pro & The Genesis Framework