Lasagne al Forno

3 Reviews
From the EatingWell Kitchen

Mushrooms (forno) add depth of flavor and a nice chewy texture to this baked vegetarian pasta.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Mushroom Sauce
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 12 ounces mushrooms, wiped clean and chopped (4 cups)
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 28-ounce can diced tomatoes
  • 2 sun-dried tomatoes, (not packed in oil), very finely chopped (2 tablespoons)
  • 1 teaspoon dried thyme leaves
  • Salt & freshly ground pepper to taste
  • White Sauce
  • 1/3 cup all-purpose flour
  • 3 cups low-fat milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pound no-boil lasagna noodles
  • 8 cups spinach leaves
  • 1 cup freshly grated Parmesan cheese, (2 ounces), divided

Preparation

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  1. To prepare mushroom sauce: Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add onion, carrot and celery; cook, stirring, until the onion has softened, about 5 minutes. Add mushrooms and garlic; cook until the mushrooms release their liquid, 2 to 3 minutes. Add wine; cook until most of the liquid has evaporated, about 5 minutes.
  2. Stir in diced tomatoes, sun-dried tomatoes and thyme; bring to a simmer. Reduce heat to low and simmer, stirring often, until the sauce is thick, about 1 hour. Season with salt and pepper.
  3. To prepare white sauce: Heat the remaining 1 tablespoon oil in a heavy saucepan over low heat. Add flour and cook, whisking constantly, until the flour starts to turn light brown, about 3 minutes. Remove from the heat and gradually whisk in milk. Return the pan to medium heat and cook, whisking constantly, until the sauce bubbles and thickens. Season with nutmeg and salt to taste.
  4. To assemble & bake lasagna: Preheat oven to 375 °F. Coat an 8-by-11 1/2-inch baking dish with cooking spray.
  5. Spread 1/2 cup of the mushroom sauce in the prepared pan, arrange a layer of noodles on top and spread with another 1/2 cup of the mushroom sauce. Arrange a layer of spinach over the sauce and drizzle with 1/3 cup of the white sauce. Sprinkle 2 tablespoons Parmesan over the spinach and top with another layer of noodles. Repeat this layering five more times. Spread the remaining white sauce over the top layer of noodles, covering completely. Cover with foil.
  6. Bake the lasagna for 30 minutes. Uncover, sprinkle with the remaining Parmesan, and bake until golden, about 20 minutes longer. Let rest for 10 minutes before serving.
  • Make Ahead Tip: Prepare through Step 6. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw before baking.

Nutrition information

  • Per serving: 503 calories; 12 g fat(3 g sat); 15 g fiber; 76 g carbohydrates; 26 g protein; 103 mcg folate; 18 mg cholesterol; 14 g sugars; g added sugars; 5861 IU vitamin A; 15 mg vitamin C; 354 mg calcium; 6 mg iron; 399 mg sodium; 1128 mg potassium
  • Carbohydrate Servings: 4 1/2
  • Exchanges: 3 1/2 starch, 2 vegetable, 1 milk (1%), 1 medium-fat meat, 1 fat

Reviews 3

November 02, 2011
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By: Dr. John
best Lasagna al forno This is a very good way to make lasagne. The use of bechamel sauce instead of ricotta is definitely the king of baked pasta dishes. If you have not tried this more traditional lasagne, please do, you won't ever use ricotta again. Only thing I would say is that the Italian word forno doesn't refer to mushrooms, but rather to the dish being baked. Mushrooms are funghi in Italian. Pros: very tasty Cons: Putzy
September 25, 2010
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By: julee42
This lasagna was absolutely delicious. The white sauce makes it creamy without having to use alot of cheese. We are definitely putting this recipe on the dinner roster.
December 15, 2009
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By: EatingWell User
This is one of our favorite recipies from eating well. Very close to a homemade recipie I had for years for spinache lasange though this is fantastic with wheat noodles as well. I often substitute zucinni for the mushrooms.