Rating: 4 stars
22 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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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Recipe Summary

total:
1 hr 40 mins
Servings:
9
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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; protein 16.5g; carbohydrates 40.6g; dietary fiber 5.7g; sugars 12.4g; fat 18g; saturated fat 5.9g; cholesterol 25.4mg; vitamin a iu 1650.5IU; vitamin c 8.8mg; folate 98mcg; calcium 318.3mg; iron 2.5mg; magnesium 87.9mg; potassium 613.9mg; sodium 705.9mg; thiamin 0.3mg.
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Reviews (7)

22 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
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: 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
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
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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: 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
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
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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
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
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