• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Lasagna with Spinach, Wild Mushrooms and Thre

  • Recipe Submitted by on

Category: Italian, Main Dish

 Ingredients List

  • 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; grated
  • -divided
  • 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


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 375øF. 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.

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