This post appears in Make Meal Magic

Prep Time: 30 minutes Cook Time: 1 hour Makes: 9 pieces

This vegetarian version of lasagna is a fantastic twist on a classic recipe. It’s delicious and filling and is certain to become a new family favorite. Plus, using aluminum foil helps prevent the lasagna from sticking to the pan and alleviates messy clean up.

Ingredients:

For the béchamel sauce:
1/4 cup unsalted butter
1/4 cup all purpose flour
2 1/2 cups whole milk
Kosher salt and pepper
Fresh nutmeg, to taste

For the lasagna:
3-4 tablespoons extra virgin olive oil
2 shallots, minced
2 cloves garlic, minced
16 ounces fresh mushrooms, cleaned, sliced or quartered
20 ounces frozen spinach, thawed, drained and squeezed to remove all liquid
15 ounces whole milk ricotta
1 egg
9 no boil lasagna noodles
2 cups grated mozzarella

Prep:

1. LINE a deep sided 9 x 13 baking dish with Reynolds Wrap® Aluminum Foil. Set aside.
2. PREHEAT oven to 400°F.

Cook:

1. MELT butter over medium heat in a heavy bottom sauce pan. Add flour. Stir to combine and form a roux. Slowly add milk and whisk together until sauce thickens. Season with salt, pepper and nutmeg. Set béchamel sauce aside.
2. HEAT olive oil over medium-high heat in a large sauté pan until oil slightly smokes. Add shallots and cook until translucent. Add garlic and mushrooms. Season with salt and pepper. Cook until softened. Add spinach. Stir to combine. Season with salt and pepper. Set aside.
3. ADD ricotta and egg into a small bowl while the vegetable mixture is cooking. Season with salt and pepper. Mix to combine. Set aside.
4. PLACE a spoonful of béchamel sauce onto foil-lined dish. Spread three lasagna noodles over the top. Evenly spread on ricotta mixture, followed by the vegetable mixture, then the béchamel sauce and finish by sprinkling on one-third of the mozzarella. Continue for two additional layers, ending with a layer of noodles, béchamel and mozzarella.
5. COVER with additional aluminum foil. Bake for approximately 45 minutes. Uncover and continue cooking an additional 10-15 minutes OR until top is golden.
6. REST lasagna for minimum 15 minutes prior to slicing.

REYNOLDS KITCHENS TIP:

Prepare your lasagna ahead of time in a foil-lined pan. When ready to eat simply take it out of the freezer and pop it in the oven. Your meal will taste as if it was prepared that day, saving you time while avoiding the messy cleanup!

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