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Lasagna with Spinach, Wild Mushrooms & 3 Cheeses

Source of Recipe

Medford Mail Tribune, 7 December 1993


List of Ingredients

1 lb Lasagna Noodles
3 tb Olive Oil
2 Cloves Garlic finely chopped
3 Shallots finely chopped
3/4 lb Button Mushrooms chopped
1/2 lb Shiitake Mushrooms chopped
1/4 c Butter
1/4 c All-Purpose Flour
3 c Milk
1/2 c Gorgonzola Cheese crumbled
1 1/2 c Parmesan Cheese grateddivided
2 tb Tomato Paste
Salt
Pepper
30 oz Frozen Chopped Spinach thawed and squeezed dry
1 1/2 c Ricotta Cheese
3 lg Eggs lightly beaten
1 1/2 ts Dried Basil
1/8 ts Ground Nutmeg


Recipe

Cook lasagna noodles according to package instructions; set aside. Place oil in large, heavy skillet over medium heat. Add garlic and shallots; cook, about 5 minutes, until soft. Add mushrooms; cook until liquid is evaporated, about 10 minutes. With slotted spoon, transfer to a large bowl and reserve.

Melt butter in skillet, blend in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk; bring to a simmer. Cook, stirring, until sauce thickens, about 5 minutes. Stir in Gorgonzola, 1/2 cup Parmesan cheese and the tomato paste. Continue cooking and stirring until the cheese is melted. Stir half the mushroom mixture into sauce. Add salt and pepper to taste. Remove from heat and reserve.

In a large mixing bowl, combine spinach, ricotta, 3/4 cup Parmesan cheese, eggs, basil, nutmeg, salt and pepper to taste with remaining mushroom mixture; stir to blend. Preheat oven to 375ºF. Spread a thin layer of sauce on bottom of a 2 quart casserole of deep baking dish. Place layer of noodles over sauce. Spoon layer of spinach/mushroom filling over noodles and top with sauce. Repeat layers, ending with noodles and a thin layer of sauce. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 35-40 minutes or until browned and bubbly. Serves 8