Lasagne ai funghi porcini

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese has lower fat content and is more affordable.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often less expensive.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are usually cheaper and still provide great flavor.

Preheat the oven to 375°F (190°C).

Cook lasagna noodles according to package instructions until al dente; drain and set aside.

Heat olive oil and butter in a large skillet over medium heat until melted.

Add chopped onion and minced garlic; sauté until translucent, about 3-5 minutes.

Stir in sliced mushrooms and cook until browned, about 5-7 minutes.

Add spinach and cook until wilted; season with salt, black pepper, and nutmeg.

In a separate saucepan, melt butter over medium heat; whisk in flour to create a roux, cooking for 1-2 minutes.

Gradually whisk in milk and vegetable broth; cook until thickened, about 5-7 minutes.

Remove from heat and stir in ricotta cheese until smooth; mix in half of the mozzarella and half of the parmesan cheese.

Spread a thin layer of the cheese mixture in the bottom of a baking dish.

Layer lasagna noodles over the cheese mixture, followed by half of the mushroom-spinach mixture.

Repeat layering with cheese mixture, noodles, and mushroom-spinach mixture, finishing with noodles on top.

Spread remaining cheese mixture over the top and sprinkle with remaining mozzarella and parmesan cheese.

Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes until bubbly and golden.

Let cool for 10 minutes before slicing; garnish with fresh basil.

Cooking Techniques

Spice Level:

Allergens