1 lb lasagna noodles
3 tablespoon 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 cup butter
1/4 cup all-purpose flour
3 cup milk
1/2 cup gorgonzola cheese; crumbled
1 1/2 cup parmesan cheese; grated divided
2 tablespoon tomato paste
30 oz frozen chopped spinach; thawed and squeezed dry
1 1/2 cup ricotta cheese
3 large eggs; lightly beaten
1 1/2 teaspoon dried basil
1/8 teaspoon 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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