Lasagna With Spinach, Wild Mushrooms And Thre Recipe
Servings: 8
Ingredients
- 1 lb Lasagna Noodles
- 3 Tbsp. Extra virgin olive oil
- 2 x Cloves Garlic, finely minced
- 3 x Shallots, finely minced
- 3/4 lb Button Mushrooms, minced
- 1/2 lb Shiitake Mushrooms, minced
- 1/4 c. Butter
- 1/4 c. All-Purpose Flour
- 3 c. Lowfat milk
- 1/2 c. Gorgonzola Cheese, crumbled
- 1 1/2 c. Parmesan Cheese, grated divided
- 2 Tbsp. Tomato Paste Salt Pepper
- 30 ounce Frzn Minced Spinach, thawed and squeezed dry
- 1 1/2 c. Ricotta Cheese
- 3 lrg Large eggs, lightly beaten
- 1 1/2 tsp Dry Basil
- 1/8 tsp Grnd Nutmeg
Directions
- Cook lasagna noodles according to package instructions; set aside. Place oil in large, heavy skillet over medium heat. Add in garlic and shallots; cook, about 5 min, till soft. Add in mushrooms; cook till liquid is evaporated, about 10 min. With slotted spoon, transfer to a large bowl and reserve.
- Heat butter in skillet, blend in flour and cook for 2 min, stirring constantly. Gradually whisk in lowfat milk; bring to a simmer. Cook, stirring, till sauce thickens, about 5 min. Stir in Gorgonzola, 1/2 c. Parmesan cheese and the tomato paste. Continue cooking and stirring till the cheese is melted. Stir half the mushroom mix into sauce. Add in salt and pepper to taste. Remove from heat and reserve.
- In a large mixing bowl, combine spinach, ricotta, 3/4 c. Parmesan cheese, Large eggs, basil, nutmeg, salt and pepper to taste with remaining mushroom mix; stir to blend. Preheat oven to 375 F. Spread a thin layer of sauce on bottom of a 2 qt 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 c. Parmesan cheese over top. Bake 35-40 min or possibly till browned and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 8 servings | |
| Calories 613 | |
| Calories from Fat 245 | 40% |
| Total Fat 27.76g | 35% |
| Saturated Fat 13.59g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 643mg | 27% |
| Potassium 856mg | 24% |
| Total Carbs 59.76g | 16% |
| Dietary Fiber 6.0g | 20% |
| Sugars 7.57g | 5% |
| Protein 32.39g | 52% |
