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Have you made Lasagna With Spinach, Wild Mushrooms?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 643
% Daily Value**
Total Fat 29g
44%
Saturated Fat 14g
22%
Unsaturated Fat 2g
Cholesterol 163mg
54%
Sodium 529mg
22%
Total Carbohydrate 67g
22%
Dietary Fiber 4g
16%
Sugars 7g
Protein 30g
Vitamin A  189%Vitamin C  9%
Calcium  73%Iron  17%
Potassium  20%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lasagna With Spinach, Wild Mushrooms

Recipe Tags: Pasta Recipes

Date Added: June 11, 2009

Ingredients:

1/8 Teaspoon Ground Nutmeg
1 1/2 Cups Ricotta Cheese
1/4 Cup Butter Soft
3 Tablespoons Olive Oil EVOO
2 Tablespoons Tomato Paste Generous
1 Pound Lasagna Noodles
1/4 Cup All-Purpose Flour unbleached
3 Cups Milk whole
1 1/2 Teaspoons Dried Basil Crushed
1/2 Pound Shiitake Mushrooms chopped
3 Eggs lightly beaten
2 Cloves Of Garlic finely chopped
3 Shallots finely chopped
3/4 Pound Button Mushrooms chopped
1/2 Cup Gorgonzola Cheese crumbled
1 1/2 Cups Parmesan Cheese grated divided
30 Ounces Frozen Spinach thawed and squeezed dry
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Directions:

1. Cook lasagna noodles according to package instructions; set aside.

2. Place oil in large, heavy skillet over medium heat.

3. Add garlic and shallots; cook, about 5 minutes, until soft.

4. Add mushrooms; cook until liquid is evaporated, about 10 minutes.

5. With slotted spoon, transfer to a large bowl and reserve.

6. Melt butter in skillet, blend in flour and cook for 2 minutes, stirring constantly.

7. Gradually whisk in milk; bring to a simmer. Cook, stirring, until sauce thickens, about 5 minutes.

8. Stir in Gorgonzola, 1/2 cup Parmesan cheese and the tomato paste.

9. Continue cooking and stirring until the cheese is melted.

10. Stir half the mushroom mixture into sauce. Add salt and pepper to taste.

11. 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.

12. Preheat oven to 375 F Spread a thin layer of sauce on bottom of a 2 quart casserole of deep baking dish.

13. Place layer of noodles over sauce. Spoon layer of spinach/mushroom filling over noodles and top with sauce.

14. Repeat layers, ending with noodles and a thin layer of sauce.

15. Sprinkle remaining 1/4 cup Parmesan cheese over top.

16. Bake 35-40 minutes or until browned and bubbly.

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Dietary Notes:
This recipe is high in Vitamin A with 189% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Mushroom, Tomato, MSG, Cheese, Garlic, Olive Oil allergies.
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