Name: Lasagna with Spinach, Wild Mushrooms and Thre
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Italian, Kooknet, Main dish	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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 375&deg;F. 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.
Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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