Lasagna with spinach~ wild mushrooms & thre
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Lasagna with spinach~ wild mushrooms & thre
  Lasagna    Spinach    Mushrooms    Italian  
Last updated 6/12/2012 1:21:42 AM. Recipe ID 54035. Report a problem with this recipe.
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      Title: Lasagna with spinach~ wild mushrooms & thre
 Categories: Italian, Kooknet, Main dish
      Yield: 8 Servings
      1 lb Lasagna Noodles
      3 tb Olive Oil
      2    Cloves Garlic; finely
      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
      2 tb Tomato Paste
     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 375F. 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

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Recipe ID 54035 (Apr 03, 2005)

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