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Wild Mushroom & Spinach Lasagna




Source of Recipe


Martha Stewart






Recipe Introduction


This is the perfect meal to serve vegetarian guests. Frozen spinach can be substituted for fresh, and fresh plain lasagna sheets can be substituted for fresh spinach lasagna sheets.





List of Ingredients



• 5 lbs fresh spinach, stems removed
  
• 1 cup (2 sticks) unsalted butter
  
• 3 cloves garlic, finely sliced
  
• 1 lb ricotta cheese
  
• 2 T coarse salt
  
• 1 3/4 tsp freshly ground black pepper
  
• 3 lbs wild mushrooms (chanterelles, oyster, and shiitake), trimmed, cut into 1" pieces
  
• 3/4 cup Maderia wine
  
• 1/2 cup chopped fresh flat-leaf parsley
  
• 4 1/2 cups milk
  
• 1/2 cup all-purpose flour
  
• 1/2 tsp nutmeg
  
• 1 cup grated pecorino Romano cheese
  
• 1 (1 lb) pkg fresh spinach lasagna sheets
  






Instructions



1. Wash spinach leaves in 3 changes of cold water; shake dry. Melt 1 T butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally until wilted, about 4 to 5 minutes. Drain spinach in a colander. Repeat with another T butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 tsp salt, and 1 tsp pepper.
   
2. Melt 2 T butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 tsp salt and 1/4 tsp pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 T of butter, another 1/3 of the mushrooms, and 1/4 cup Madeira. (Reserve the final 1/3 of mushrooms and Madeira for topping.) Add 2/3 of the chopped parsley to bowl with cooked mushrooms; stir.
   
3. In medium saucepan over medium heat, heat 4 cups milk. Melt 8 T butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 tsp salt, 1/4 tsp pepper, the nutmeg, and 1/2 cup grated cheese.
   
4. Preheat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9"x13" baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
   
5. Just before serving, melt remaining 2 T butter in a skillet over medium heat. Add remaining 1/3 of the uncooked mushrooms; season with the remaining tsp salt and 1/4 tsp pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of the fresh parsley.
   
6. In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.
   






Final Comments


Makes 12 servings.