Ingredients:
20 oz. package fresh spinach, tough stems removed and washed
5 Tbsp unsalted butter
¼ cup shallots, minced
2 tsp minced garlic
4 portobello mushrooms, stems removed, sliced and then cut in half
¾ tsp salt
½ tsp freshly ground pepper
¼ cup flour
4 cups whole milk
⅛ tsp fresh grated nutmeg
2½ cup Parmesan, grated
15 oz fresh ricotta
18 slices provolone, thinly sliced
1½ cups mozzarella
16 lasagna noodles, cooked al dente
5 Tbsp unsalted butter
¼ cup shallots, minced
2 tsp minced garlic
4 portobello mushrooms, stems removed, sliced and then cut in half
¾ tsp salt
½ tsp freshly ground pepper
¼ cup flour
4 cups whole milk
⅛ tsp fresh grated nutmeg
2½ cup Parmesan, grated
15 oz fresh ricotta
18 slices provolone, thinly sliced
1½ cups mozzarella
16 lasagna noodles, cooked al dente
Directions:
Preheat oven to 350F. Bring a large pot of salted water to a boil. Cook the spinach for 2-3 minutes, stirring part way through to make sure it evenly cooks. Drain in a fine mesh sieve. Once it is cool squeeze it out with your hands. Finely chop and set aside.
Meanwhile, in a large skillet over medium high heat melt the 1 Tbsp butter and add the shallots and garlic, stir for 1 minute. Add the mushrooms and ¼ tsp salt and pepper. Cook, stirring until the mushrooms have let off their liquid, about 5 minutes. Remove from heat and set aside to cool.
In a large saucepan melt the remaining 4 Tbsp butter over medium heat. Add the flour and let cook for 2 minutes, stirring with a whisk. Slowly add in the milk whisking constantly. Let the mixture come up to a simmer until it is thickened, whisking often. Add ½ tsp salt, ¼ tsp black pepper, nutmeg and 1 cup of Parmesan now stirring with a wooden spoon for about 2 minutes until thickened. Remove from heat.
In a medium bowl combine the ricotta and the mozzarella with a ¼ cup of the sauce.
Spray a 9×13″ pan with cooking spray. Spoon ½ cup of the sauce into the bottom of the pan. Divide the mushrooms and spinach into four equal parts and sprinkle ¼ of the mushrooms and spinach over the sauce. Next arrange a layer of 4 noodles side by side. Spread a layer of the sauce over the noodles now using a bit more than ½ cup. Top again with a ¼ mushrooms and spinach and a ⅓ of the ricotta mixture and 6 sliced provolone. Repeat these layers twice more ending with the noodles. Use the rest of the sauce on top of the lasagna noodles and sprinkle with the remaining 1½ cups of Parmesan.
Cover tightly with aluminum foil (you can refrigerate the lasagna now if needed). Bake in the oven for 30 min. Remove from the oven and bake for another 10-15 min. until golden brown and bubbling. You may want to run it under a broiler for a minute.
Let rest for 10-15 min. before serving. Serve hot.
Serves 8.
http://noshingwiththenolands.com/spinach-mushroom-and-four-cheese-lasagna/
Meanwhile, in a large skillet over medium high heat melt the 1 Tbsp butter and add the shallots and garlic, stir for 1 minute. Add the mushrooms and ¼ tsp salt and pepper. Cook, stirring until the mushrooms have let off their liquid, about 5 minutes. Remove from heat and set aside to cool.
In a large saucepan melt the remaining 4 Tbsp butter over medium heat. Add the flour and let cook for 2 minutes, stirring with a whisk. Slowly add in the milk whisking constantly. Let the mixture come up to a simmer until it is thickened, whisking often. Add ½ tsp salt, ¼ tsp black pepper, nutmeg and 1 cup of Parmesan now stirring with a wooden spoon for about 2 minutes until thickened. Remove from heat.
In a medium bowl combine the ricotta and the mozzarella with a ¼ cup of the sauce.
Spray a 9×13″ pan with cooking spray. Spoon ½ cup of the sauce into the bottom of the pan. Divide the mushrooms and spinach into four equal parts and sprinkle ¼ of the mushrooms and spinach over the sauce. Next arrange a layer of 4 noodles side by side. Spread a layer of the sauce over the noodles now using a bit more than ½ cup. Top again with a ¼ mushrooms and spinach and a ⅓ of the ricotta mixture and 6 sliced provolone. Repeat these layers twice more ending with the noodles. Use the rest of the sauce on top of the lasagna noodles and sprinkle with the remaining 1½ cups of Parmesan.
Cover tightly with aluminum foil (you can refrigerate the lasagna now if needed). Bake in the oven for 30 min. Remove from the oven and bake for another 10-15 min. until golden brown and bubbling. You may want to run it under a broiler for a minute.
Let rest for 10-15 min. before serving. Serve hot.
Serves 8.
http://noshingwiththenolands.com/spinach-mushroom-and-four-cheese-lasagna/
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