Mushroom, Cheese and Spinach Open Lasagna with White Wine Cream Sauce

A vegetarian open lasagna featuring sautéed mushrooms and spinach in a white wine cream sauce topping fresh pasta sheets.

Vegetarian Dinner Main Course Pasta Mushroom

Estimated Nutrition

Calories

1084.2

kcal / serving

1084.2 kcal total

Carbs

43.1g

per serving

43.1 g total

Fat

88.4g

per serving

88.4 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

Cheddar

GrainsCereals

piece

Lasagne Sheet

fresh, cooked

Liquids

100

White Wine

NutsSeeds

clove

Garlic

peeled, sliced

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chive

chopped

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

peeled, sliced

piece

Field Mushroom

sliced

handful

Spinach Leaves

Method

Layer mushroom mixture between cooked pasta sheets, top with cheese, and grill until golden-brown.

Add sliced mushrooms to the pan and cook for 3 minutes.

Pour in wine, bring to a boil, and simmer until the liquid reduces by half.

Stir in the cream, season with salt and pepper, and return to a simmer.

Heat butter and oil in a pan over medium heat and sauté onion and garlic until softened.

Mix in chives and spinach until the leaves are wilted.