Friday, February 5, 2016

Creamy Spinach And Mushroom Lasagna

Creamy Spinach and Mushroom Lasagna 
This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time! 
Yield: 12 servings 
Prep Time: 25 minutes 
Cook Time: 55 minutes 
Total Time: 1 hour 20 minutes 

9 lasagna noodles 
1 (15-ounce) package whole milk ricotta 
2 (10-ounce) packages frozen chopped spinach, thawed and drained 
3 cups shredded mozzarella cheese, divided 
3/4 cup freshly grated Parmesan, divided 
2 tablespoons chopped fresh parsley leaves 

For the sauce 1/4 cup unsalted butter 
2 cloves garlic, minced 
1 pound cremini mushrooms, thinly sliced 
1 onion, diced 
1/4 cup all-purpose flour 
3 cups milk, at room temperature 
1 teaspoon dried basil 
1/2 teaspoon dried oregano 
Pinch of nutmeg 
Kosher salt and freshly ground black pepper, to taste 

Italian sausage for added flavor* optional

Preheat oven to 350 degrees F. 
To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. 
Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. 
In a large pot of boiling salted water, cook lasagna noodles according to package instructions. 
Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* 
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. 
Let cool 15 minutes. Serve, garnished with parsley, if desired. 

*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through. 

*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

No comments: