Wild Mushroom And Spinach Lasagna

[Guest guest]

Wild Mushroom And Spinach Lasagna

 

By: Anne Lindsay's New Light Cooking

 

Categories: Pasta

 

Yield: 6 servings

 

 

2 pkg (10 oz ea) frozen spinach; thawed

9 lasagna noodles

1/4 cup freshly grated Parmesan cheese

----Mushroom Filling----

1 ounce dried porcini mushrooms; about 1-1/2 cups

1 tsp olive oil

1 medium onion; finely chopped

3 cloves garlic; minced

1 tsp dried thyme

1/4 tsp (each) salt and pepper

2 pounds fresh mushrooms; thickly sliced

----Cheese Sauce----

4 cups 1% milk

1/2 cup all-purpose flour

1/2 tsp (ea) salt and pepper

pinch ground nutmeg

2 cups grated part-skim mozzarella cheese

 

 

1 Remove stems from spinach; squeeze out liquid and

coarsely chop. Set aside.

 

2 Mushroom Filling: Quickly rinse dried mushrooms in

sieve under cold water to remove any grit; place in

bowl. Cover with 1 cup very hot water; let stand for

20 to 30 minutes or until very soft. Reserve liquid;

chop large mushrooms.

 

3 Meanwhile, in large nonstick skillet, heat oil over

medium heat; cook onion, garlic, thyme, salt and

pepper for 3 minutes, stirring. increase heat to high.

Add fresh mushrooms; cook, stirring often, for 15 to

20 minutes or until all liquid is evaporated and

mushrooms are golden. Stir in soaked porcini

mushrooms. Set aside.

 

4 Cheese Sauce: Pour l cup of the milk into nonstick

saucepan. Whisking constantly, slowly sprinkle flour

over milk. Stir in remaining milk, salt, pepper and

nutmeg; whisk over medium-high heat until boiling.

Reduce heat to low; stir until thickened. Stir in

mozzarella and 1/2 cup reserved mushroom liquid.

 

5 Meanwhile, in large pot of boiling water, cook

lasagna noodles for about 10 minutes or until almost

tender; drain and refresh under cold running water.

Drain again.

 

6 Line bottom of lightly greased 13- x 9-inch (12 cup)

baking dish with 3 noodles. Top with one-third of the

cheese sauce. Arrange half of the mushroom filling

over top. Layer with 3 lasagna noodles, half of the

remaining sauce, then all the spinach. Top with final

layer of noodles, remaining mushroom filling and

remaining sauce. Sprinkle Parmesan evenly over top.

 

7 Bake in 375°F oven for 45 minutes or until golden on

top and bubbling. Let stand for 10 minutes before

serving.

 

Make ahead: Through step 6, cover and refrigerate for

up to 1 day. Remove from refrigerator 30 minutes

before baking.

 

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