Lasagna With Spinach- Wild Mushrooms & Thre Recipe

Lasagna With Spinach- Wild Mushrooms & Thre Recipe

Ingredients:

1 pound of lasagna pasta noodles
1/8 tsp of nutmeg; ground
3 Tbsps of olive oil
3 pcs shallots; chopped finely
2 garlic cloves; chopped finely
3/4 pound of mushrooms (button); cut up
1/2 pound of mushrooms (shiitake); cut up
1/4 c of butter
1/2 c of cheese (gorgonzola); crumbled
2 Tbsps of tomato paste
3 c of milk
1.5 c of cheese (parmesan); grated & divided
pepper and salt
30 ozs of spinach; frozen then chopped, thawed & squeezed-dry
1/4 c of flour (all-purpose)
3 pcs eggs (large); beaten lightly
1.5 c of cheese (ricotta)
1.5 tsps of basil (dried)

Instructions:

Cook the noodles as stated in package directions then set it aside. Then place the oil into a skillet (large) on mid-high heat. Next, add shallots and garlic then cook approximately five mins, ’til soft. Put in mushrooms then cook ’til liquid evaporates, for 10 mins. With a spoon, put mushrooms inside bowl (large) then set it aside.

Next, melt the butter into a skillet and blend flour in then cook approximately two mins and constantly stir. Whisk gradually into milk and then simmer. Continuously stir sauce ’til it thickens, around 5 mins. Add Gorgonzola, tomato paste and 1/2 c of Parmesan.

Cook and stir constantly ’til cheese melts. Stir 1/2 mushroom mix into the sauce. Then, season with pepper and salt. Remove skillet from the heat then set it aside.

In one large bowl, mix the ricotta, spinach, 3/4 c of Parmesan, basil, eggs, nutmeg, pepper and salt for taste w/ the rest of mushroom mix; stir well. Preheat the oven (375 degrees F). Then, spread sauce thinly on the base of 2-quart of the deep-baking pan. Next, layer the noodles on top of the sauce.

Then spoon the spinach-mushroom filling on noodles then top w/ sauce. Do the procedure again ending w/ the noodles then spread sauce over it. Sprinkle the remaining quarter cup of Parmesan on the topmost layer. Bake ’til bubbly and brown or 35 to 40 mins.

Servings: 8

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