This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor. It's also great with goat cheese instead of Gorgonzola, if you prefer.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist
Caramelized Onion Filling
Spinach & Cheese Filling
White Sauce & Topping

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.

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  • To prepare onion filling: Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until golden brown and very soft, about 25 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes. Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.

  • To prepare spinach filling: Place spinach, ricotta, basil and 1/2 teaspoon salt in a food processor and process until smooth.

  • To prepare white sauce: Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds. Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute. Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)

  • To assemble lasagna: Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.

  • Drain the noodles and spread out on a kitchen towel. Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce. Spread half of the spinach filling over the noodles and top with one-third of the onion filling. Evenly spread 1/2 cup white sauce over the onions. Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce. To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top. Sprinkle with walnuts and basil.

  • Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving.

Tips

Make Ahead Tip: Cover and refrigerate the caramelized onion filling (Step 2) for up to 1 day.

Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.

Kitchen Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Remove the gills with a spoon, if desired.

Nutrition Facts

387 calories; 18 g total fat; 5.9 g saturated fat; 25 mg cholesterol; 706 mg sodium. 614 mg potassium; 40.6 g carbohydrates; 5.7 g fiber; 12 g sugar; 16.5 g protein; 1650 IU vitamin a iu; 9 mg vitamin c; 98 mcg folate; 318 mg calcium; 2 mg iron; 88 mg magnesium;

Reviews (22)

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22 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
02/20/2016
Good meatless alternative We used regular lasagna noodles instead of whole wheat. We skipped all of the added salt which was two teaspoons. That's a lot of salt. We used one package of thawed frozen chopped spinach instead of leaf spinach. We used crumbled blue cheese instead of Gorgonzola. Yes Gorgonzola is a blue cheese. If you're not a fan of blue cheeses you'll want to use a different cheese in the white sauce. I did remove the gills from the mushrooms but I think it was probably unnecessary in this recipe since the mushrooms are added to caramelized onion with red wine. It all turns sort of purple anyway. The lasagna holds together very well even though it doesn't have the usual layers of heavy sauce and mozzarella. In using frozen chopped spinach as we did I pulsed the spinach in the food processor before adding the ricotta. The mixture was just right that way. Pros: Vegetarian dish that holds together well Cons: Lots of steps Read More
Rating: 4 stars
08/27/2013
Yum I thought this was pretty good however I am not really a fan of blue cheese so I should have used goat cheese or mozzarella. But it still was pretty tasty. My mom a fan of blue cheese loved it! So if you like blue cheese use it - if you don't maybe sub with a different cheese. Pros: Healthy filling Cons: Takes a long time to make requires lots of ingredients Read More
Rating: 1 stars
04/26/2013
Awful! I followed this recipe to the letter and I know how to cook. My caramelized onions were superb. My mushrooms sauteed with red wine were perfect. I hand-picked the basil which was fragrant and wonderful. But when you put spinach and ricotta in a food processor you get an unappetizing green goo. Putting walnuts on top does not help. This recipe wasted my time -- and worse -- my cheese. Me and mine love creative vegetarian dishes but this is a vegetarian adaptation gone awry. Read More
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Rating: 5 stars
03/11/2013
I thought this lasagna was amazing! I made it with goat cheese instead of gorgonzola as I don't care for blue cheese. I did accidentally use honey goat but that didn't seem to negatively alter the flavor. I also added 3 cloves of garlic to the white sauce and added a small amount of parmigiano reggiano on top of the second layer of ricotta and another sprinkle on top of the final white sauce layer maybe 1/4 of a cup total. I don't think it really added anything so I likely won't use it next time. I used organic whole wheat no boil noodles and was a little worried since I don't normally like whole wheat noodles but I didn't even notice them in this recipe! As far as lasagnas go this one is pretty simple especially if you make the onions and ricotta mix a day ahead like I did. I assembled the lasagna early in the day and let it sit in the refrigerator for a few hours just to be sure the noodles would absorb enough liquid to cook properly in 30 minutes. Pictures don't do this justice either the ricotta layer is a beautiful bright green from the spinach and basil and the onions and mushrooms are a lovely shade of purple. The only thing I'd change is to put the walnuts and chopped basil under the final white sauce layer because the basil kind of dried out and the walnuts might be nice if they absorb some of the sauce! If you don't want to buy a bottle of red wine for this I would think vermouth would work well too but you won't get the pretty purple color. I used a Read More
Rating: 2 stars
09/27/2012
Nice lasagna but lacks pizzazz This is a nice lasagna though the taste was a little too mild. I will probably make it again at some point but will add garlic and additional spices including white pepper dried basil and oregano. Pros: Healthy! Lots of veggies Cons: Somewhat bland tast Read More
Rating: 5 stars
08/29/2012
My Husband's new favorite dish:) I would also have added an extra onion because I ran out of the onion layer. Wish I would've read the comments before cooking it! Pros: It tastes AMAZING especially since it doesn't contain meat. Cons: It takes a while to prepare...but completely worth it! Read More
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Rating: 5 stars
02/08/2012
Sooooo good! This is a great recipe for veggie night because it has robust flavors. If you have left overs it also does really well as a side dish to a simple meat dish (grilled pork chops or baked chicken for example) as it has both carbohydrates and vegetables. It keeps well in the fridge for at least 2 days after baking (that's how long it took our 2 person household to eat the entire thing). It does take a while to prepare but that is the nature of lasagne. Pros: lots of veggies without the boring veggie taste Read More
Rating: 5 stars
12/03/2011
De-Lish! I used goat cheese in place of the gorgonzola and added the (suggested) extra onion which I cooked for much longer than 25 minutes for a more complex sweetness. I didn't have fresh basil so I used fresh parsley and dried basil. Skipped the walnuts and basil topping. It was perfect! I thought the amount of sauce was spot-on and that all of the veggies combined for a perfect taste. Will definitely make again!!! Read More
Rating: 4 stars
10/30/2011
Very good! Loved the combination. Made as directed except I used no boil whole wheat noodles. Angela Sanford FL Read More
Rating: 4 stars
10/30/2011
I loved this recipe. It did take a long time to make but the flavors were excellent and it's hard to find a white lasagna recipe that has so few calories per serving! Lina Seattle WA Read More
Rating: 4 stars
10/30/2011
It is time consuming to make. Relatively low calorie and healthy. I used low fat cottage cheese instead of Ricotta and goat cheese instead of Gorgonzola. I don't know if I will make it again. Karen Virginia Beach VA Read More
Rating: 4 stars
10/30/2011
This was good. Made it exactly as the recipe (gorgonzola). Took lots of time and I especially liked the crunch/texture of the walnuts on top. Probably won't make again though. Barbara Anchorage AK Read More
Rating: 4 stars
10/30/2011
I did enjoy the healthy combination. I opted out of the gorganzola and substituted kefolatiri (a Greek cheese) to give it some bite to the white sauce (bechamel wanna-be). I would suggest to drain the spinach or wring it out before assembling the lasagna.. The spinach made it a tad bit watery. Other than that a good dish with alot of prepration. If I made it again I would allocate more time for the revised corrections. Read More
Rating: 4 stars
10/30/2011
Made this with a friend and it took about an hour and a half with prep and cook time. It was yummy but time consuming Read More
Rating: 4 stars
10/30/2011
We like this lasagna. I did use no boil noodles and chopped the fresh spinach and basil by hand not in the food processor and it worked great. I will make this again. Jason Alexandria Va Read More
Rating: 4 stars
10/30/2011
Awesome lasagna! A great option for a vegetarian night which I try to add every so often. I made it exactly as written other than using feta instead of Gorgonzola just because I'm not a fan. For everyone who said it was time consuming.... get over it! I've never met a good lasagna recipe that wasn't time consuming it's just the nature of the beast. The flavor combinations were wonderful. For me it's definitely worth making again. Read More
Rating: 4 stars
10/30/2011
This recipe seemed like a good idea but I was underwhelmed. I thought the flavors didn't mix very well. The caramelized onion/mushroom layer was great but perhaps next time I would fiddle with the spinach mixture. Just my humble opinion. Read More
Rating: 4 stars
10/30/2011
Super Yummy! Will definitely make this recipe again. The whole family agreed this was a terrific recipe despite the long wait for it. Used no boil noodles (although I boiled them for 3 minutes to make sure they would be cooked) and goat cheese instead of Gorgonzola. Just plan ahead and allow enough time to make this delish lasagne! Read More
Rating: 4 stars
10/30/2011
Prepared the recipe as pretty nearly as directed and turned out quite good but in the future I would change the following: 1) Onion Filling - 3 Lg. Sweet onions were not enough I'd add another one for a total of four. Also I used 2 large portabello caps and would increase to 3 next time. 2) Spinach & Cheese Filling: Add a couple cloves of garlic to the mixture and a 1/4 cup parmesan. I found the mixture a bit too bland. 3) White Sauce and Topping: I would double the quantity of white sauce to make sure there was plenty to top the dish. Sprinkled extra gorgonzola on top. Also considering using italian soy sausage so that it stays meatless but adds a little kick. Read More
Rating: 5 stars
10/29/2011
The best lasagna ever! I have never made a lasagna before and was concerned that I would mess it up and it would be a waste of time. Boy I was wrong. This is fantastic the most delicious lasagna ever! It was simple to make although time consuming but totally worth it. I bought gorgonzola and tried it but despised it so I used feta instead. Also I didn't use walnuts because I don't like them. The flavors taste incredible together. My fiancee absolutely loved it too he ate half the lasagna in 2 days. Pros: Delicious healthy ingredients easy clean up Read More
Rating: 4 stars
10/29/2011
Worth the effort After reading lots of reviews I took some of their suggestions: I used one more onion (total of four) and made half again more sauce. I also used no boil lasagna noodles and NOT whole wheat just don't like 'em. The other change was substituting pine nuts for walnuts and it turned out to be a good choice. I put 2 cloves of minced garlic in the oil for the white sause as well as a pinch of nutmeg. I also added some grated Romano cheese to finish the sauce. I loved the delicate flavors and would make again with the changes I made to this great recipe. Read More
Rating: 5 stars
10/29/2011
THE BEST vegetarian recipe I have EVER tasted! My friend made this last night and told me where to find it when I begged her for the recipe. As I understand it she doubled the sauce and used white no boil noodles. Other than that she's a pretty good rule follower. The complexity of flavors was amazing. It did not taste oniony or mushroomy or spinachy. It was just a wonderful combination of flavors and textures. I can't wait to try making it myself-I'll just allow lots of time to create wonderfulness! Pros: Couldn't stop eating it Cons: It's a big deal to make Read More