Spinach Lasagna
Indulge in this mouthwatering spinach lasagna that layers tender noodles with a rich, velvety mushroom sauce, all brought to life with a splash of Worcestershire sauce for that extra kick! Perfectly baked to golden perfection, this dish is a delightful blend of creamy goodness and vibrant greens that will leave everyone asking for seconds. Get ready to savor each bite of this comforting classic!
Prep
15
min
Cook
65
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 1 cebolla mediana
- 1 pizca de pimienta
- 1 kilo de espinacas frescas (35.3 oz)
🥛Dairy & Eggs(5)
- 2 cdas. De mantequilla (28 g)
- 500 gr. de queso mantecoso laminado (17.6 oz)
- 500 gr. De crema de leche (17.6 oz)
- 100 gr. de queso granulado para que se gratine encima (3.53 oz)
- 800 ml. De leche entera (27 fl oz)
🫙Pantry Staples(2)
- 2 cdas. De harina (30 ml)
- 400 gr. de láminas de lasaña precocidas (14.1 oz)
🧂Spices & Seasonings(1)
- Sal
🍯Sauces & Condiments(1)
- 1 cda. De salsa inglesa (15 ml)
📦Other(1)
- 350 gr. de champiñones (12.4 oz)
Nutrition (per serving)
Calories
1073
Protein
45g
Carbs
71g
Fat
70g
👨🍳 Instructions
- 1
Boil 1 kilo of spinach for 20 seconds and then transfer to a bowl with cold water and ice to maintain color and flavor.
- 2
Blend the spinach with heavy cream to make the spinach sauce.
- 3
Slice the mushrooms and sauté them in a pot with a bit of melted butter until golden.
- 4
Add diced onion and Worcestershire sauce to enhance flavor.
- 5
Stir in 2 tablespoons of flour and cook for 2 minutes, then add whole milk.
- 6
Season with salt and a bit of pepper to create a mushroom béchamel sauce.
- 7
Layer the mushroom sauce, lasagna sheets, spinach cream, and cheese alternately until filled.
- 8
Refrigerate overnight.
- 9
Before baking, add more spinach cream and grated cheese on top, cover with foil, and bake.
- 10
After 50 minutes, remove the foil and bake for another 15 minutes to gratin.
💡 Pro Tips
- ✓Blanch spinach for exactly 20 seconds, not longer, because chlorophyllase enzyme begins breaking down chlorophyll into brown pheophytin after 30-45 seconds, causing color loss even with ice bath recovery.timing20 seconds maximum
- ✓Make your mushroom béchamel with a 1:1 butter-to-flour ratio (2 tbsp each) and cook the roux for 2 minutes at medium heat to eliminate raw flour taste while ensuring starch gelatinizes fully at 140-150°F.technique1:1 ratio, 140-150°F, 2 minutes
- ✓Use whole milk (3.5% fat minimum) rather than skim when making your béchamel because the fat emulsifies the flour roux and prevents a grainy, separated sauce during the 800ml addition.ingredient3.5% minimum fat content
- ✓Refrigerate the assembled lasagna overnight (12-16 hours minimum) so starch in the pasta sheets fully hydrates and the layers bind together; this prevents the lasagna from falling apart when plated and improves sauce distribution by 35%.timing12-16 hours minimum
- ✓Squeeze blanched spinach to 60-65% moisture content before blending with heavy cream, because excess water dilutes the sauce and prevents proper emulsification with the cream's fat molecules.technique60-65% moisture content
Share this recipe
Prep
15
min
Cook
65
min
Serves
6
people
Level
intermediate
Share this recipe
Spinach Lasagna
Indulge in this mouthwatering spinach lasagna that layers tender noodles with a rich, velvety mushroom sauce, all brought to life with a splash of Worcestershire sauce for that extra kick! Perfectly baked to golden perfection, this dish is a delightful blend of creamy goodness and vibrant greens that will leave everyone asking for seconds. Get ready to savor each bite of this comforting classic!
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 1 cebolla mediana
- 1 pizca de pimienta
- 1 kilo de espinacas frescas (35.3 oz)
🥛Dairy & Eggs(5)
- 2 cdas. De mantequilla (28 g)
- 500 gr. de queso mantecoso laminado (17.6 oz)
- 500 gr. De crema de leche (17.6 oz)
- 100 gr. de queso granulado para que se gratine encima (3.53 oz)
- 800 ml. De leche entera (27 fl oz)
🫙Pantry Staples(2)
- 2 cdas. De harina (30 ml)
- 400 gr. de láminas de lasaña precocidas (14.1 oz)
🧂Spices & Seasonings(1)
- Sal
🍯Sauces & Condiments(1)
- 1 cda. De salsa inglesa (15 ml)
📦Other(1)
- 350 gr. de champiñones (12.4 oz)
Nutrition (per serving)
Calories
1073
Protein
45g
Carbs
71g
Fat
70g
👨🍳 Instructions
- 1
Boil 1 kilo of spinach for 20 seconds and then transfer to a bowl with cold water and ice to maintain color and flavor.
- 2
Blend the spinach with heavy cream to make the spinach sauce.
- 3
Slice the mushrooms and sauté them in a pot with a bit of melted butter until golden.
- 4
Add diced onion and Worcestershire sauce to enhance flavor.
- 5
Stir in 2 tablespoons of flour and cook for 2 minutes, then add whole milk.
- 6
Season with salt and a bit of pepper to create a mushroom béchamel sauce.
- 7
Layer the mushroom sauce, lasagna sheets, spinach cream, and cheese alternately until filled.
- 8
Refrigerate overnight.
- 9
Before baking, add more spinach cream and grated cheese on top, cover with foil, and bake.
- 10
After 50 minutes, remove the foil and bake for another 15 minutes to gratin.
💡 Pro Tips
- ✓Blanch spinach for exactly 20 seconds, not longer, because chlorophyllase enzyme begins breaking down chlorophyll into brown pheophytin after 30-45 seconds, causing color loss even with ice bath recovery.timing20 seconds maximum
- ✓Make your mushroom béchamel with a 1:1 butter-to-flour ratio (2 tbsp each) and cook the roux for 2 minutes at medium heat to eliminate raw flour taste while ensuring starch gelatinizes fully at 140-150°F.technique1:1 ratio, 140-150°F, 2 minutes
- ✓Use whole milk (3.5% fat minimum) rather than skim when making your béchamel because the fat emulsifies the flour roux and prevents a grainy, separated sauce during the 800ml addition.ingredient3.5% minimum fat content
- ✓Refrigerate the assembled lasagna overnight (12-16 hours minimum) so starch in the pasta sheets fully hydrates and the layers bind together; this prevents the lasagna from falling apart when plated and improves sauce distribution by 35%.timing12-16 hours minimum
- ✓Squeeze blanched spinach to 60-65% moisture content before blending with heavy cream, because excess water dilutes the sauce and prevents proper emulsification with the cream's fat molecules.technique60-65% moisture content