Christmas Lasagna with Spinach Mushroom and Cranberry White Sauce
This festive Christmas lasagna combines layers of tender pasta, creamy cranberry-infused white sauce, earthy mushrooms, and vibrant spinach for a show-stopping holiday dish. The rich, velvety béchamel gets a tangy-sweet twist from cranberries, perfectly complementing the savory mushroom and spinach filling. With its red, green, and white tones, this lasagna is as beautiful as it is delicious, making it the perfect centerpiece for your holiday table.
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 8
Calories: 420 per
Ingredients:
For the Filling:
2 tablespoons olive oil
3 cups fresh spinach leaves
2 cups mushrooms, sliced
1 cup fresh or frozen cranberries
2 tablespoons honey or maple syrup
Salt and pepper to taste
For the White Sauce:
4 tablespoons olive oil
4 tablespoons all-purpose flour(gluten free)
3 cups milk, warmed
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg (optional)
1/2 cup grated Parmesan cheese
For Assembly:
12 lasagna sheets, cooked according to package instructions
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
Fresh parsley and cranberries for garnish
Instructions:
Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5 minutes until golden.
Stir in spinach and cook until wilted. Remove from heat and set aside.
In the same skillet, add cranberries and honey/maple syrup. Cook for 3-4 minutes until softened and slightly caramelized. Set aside.
Make the White Sauce:
In a saucepan, add olive oil over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the warm milk, stirring constantly to avoid lumps.
Add garlic powder, nutmeg, and Parmesan cheese. Stir until smooth and creamy. Season with salt and pepper to taste.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread a thin layer of white sauce on the bottom of the dish. Place a layer of lasagna sheets on top.
Add a layer of ricotta cheese, sautéed spinach and mushrooms, and cranberries. Drizzle with white sauce.
Sprinkle with mozzarella and Parmesan cheese. Repeat layers until ingredients are used, finishing with a layer of sauce and cheese on top.
Bake the Lasagna:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until bubbly and golden.
Serve:
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and cranberries for a festive touch.
Tips:
Prep Ingredients: Saute the mushrooms and spinach beforehand to enhance their flavors and avoid excess moisture.
Balance the Cranberries: Add cranberry sauce or dried cranberries sparingly to ensure the sweetness doesn’t overpower the dish.
Cheese Choice: Use mozzarella and ricotta for creaminess, and consider Parmesan for a slightly nutty finish.
Cook Pasta Al Dente: Par-cook lasagna sheets to ensure they finish cooking to perfection in the oven.
Layer Smartly: Alternate thin layers of sauce, vegetables, and cheese for even distribution of flavors.
Cover First, Then Uncover: Cover with foil for the first part of baking to prevent drying, then uncover to achieve a golden top layer.
Suggested Servings:
Serves 6-8 as a main dish, making it ideal for family gatherings or holiday feasts.
This lasagna is a delightful vegetarian twist on a traditional classic, combining comfort food with holiday flair!
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