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

INGREDIENTS

1 lb Lasagna Noodles
3 T 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 T Tomato Paste
Salt
Pepper
30 oz Frozen Chopped Spinach
thawed and squeezed dry
1 1/2 c Ricotta Cheese
3 Eggs, lightly beaten
1 1/2 t Dried Basil
1/8 t 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 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.  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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