Recipe Background
When the holidays roll around, you don't just need a meal; you need pure joy on a plate, a celebration of good cheer and great flavor! That's what Holiday Lasagna is all about: layers of tender noodles supporting a creamy, savory mushroom sauce, tender, garden-fresh spinach, and cheese. The holidays just aren't complete without plenty of melty, gooey, sharp cheese. Get everyone around to celebrate the best times of the year and Holiday Lasagna!
When the holidays roll around, you don't just need a meal; you need pure joy on a plate, a celebration of good cheer and great flavor! That's what Holiday Lasagna is all about: layers of tender noodles supporting a creamy, savory mushroom sauce, tender, garden-fresh spinach, and cheese. The holidays just aren't complete without plenty of melty, gooey, sharp cheese. Get everyone around to celebrate the best times of the year and Holiday Lasagna!
Ingredients
For the sauce:
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 1 pound cremini mushrooms thinly sliced
- 1 onion diced
- 1/4 cup all-purpose flour
- 3 cups milk at room temperature
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- nutmeg to taste
- kosher salt to taste
- freshly ground black pepper to taste
For the layer:
- 9 lasagna noodles
- 1 (15-ounce) package whole milk ricotta
- 2 (10-ounce) packages frozen chopped spinach thawed and drained
- 3 cups mozzarella cheese shredded and divided
- 3/4 cups parmesan freshly grated and divided
- 2 tablespoons fresh parsley leaves chopped
Directions
- Preheat the oven to 350 degrees F.
- Melt the butter in a saucepan over medium heat.
- Add the garlic, the mushrooms, and the onion to the melted butter and cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in the flour until lightly browned, about 1 minute.
- Gradually whisk in the milk and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
- Stir the basil, the oregano, and the nutmeg into the veggie mixture until fragrant, about 1 minute.
- Season the sauce with the salt and the pepper.
- In a large pot of boiling salted water, cook the lasagna noodles to al dente according to package directions.
- Spread 1 cup of the mushroom sauce onto the bottom of a 9x13-inch baking dish.
- Top the sauce layer with 3 of the noodles, 1/2 of the ricotta, 1/2 of the spinach, 1 cup of the mozzarella, and 1/4 cup of the parmesan.
- Repeat the layers, starting with the sauce.
- Top the lasagna with the remaining noodles, the remaining mushroom sauce, the remaining mozzarella, and the remaining parmesan cheese, in that order.
- Bake the lasagna until it is bubbling, about 35-45 minutes.
- Broil until the top is browned in spots, about 2-3 minutes.
- Let the lasagna cool for 15 minutes.
- Serve, garnished with the parsley.
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