Spinach Mushroom Lasagna
Sprinkle liberally with cheese or drench in sauce and you can’t be that far from making someone very happy. There’s something subtly elegant about a white lasagna, specked with spinach and mushrooms that jazzes up a boring weekday meal. Paired with a leafy green salad, crusty bread, and a good glass of wine, it’s like you went out but didn’t, ya know?
- 1 chopped onion
- 3 cloves minced garlic
- 2 c chopped cremini mushrooms
- 1½ ts dried oregano
- S & P
- 4 tb unsalted butter
- 3 tb unbleached flour
- 3 c warm whole milk
- Kosher salt
- White pepper
- ½ ts freshly ground nutmeg
- ¼ c grated parmigiano-reggiano cheese
- 3 c whole ricotta cheese
- 10 oz chopped spinach
- 2 beaten eggs
- 1 c grated parmigiano-reggiano cheese
- 1 c shredded mozzarella
- 1 box lasagna noodles
- Extra mozzarella for topping
- Sauté your veggies and sprinkle in your herb and seasonings. Set aside.
- In the same pan, melt your butter and whisk in your flour. Allow it 2 minutes or so to cook off the raw flour taste and very slowly, tip in your warmed milk. Stir/Whisk vigorously. Sprinkle in your seasonings. At the last moment, stir in your cheese. Set aside.
- In a separate bowl, toss in all your filling ingredients. Mix and set aside.
- Obtain a casserole dish and begin assembling. Ladle in a bit of your sauce on the bottom, layer with pasta, smear with filling, top with your mushroom mixture, drizzle on more sauce, top with mozzarella and repeat.
- Bake at 350 for 35 minutes. Keep covered for the first 20 minutes.
Even if you and a lover aren’t looking to have an intimate dinner at home together, this dish can also be utilized for the purpose of getting those darn kids to eat their veggies. It’s like a superhero that instantly becomes anonymous via a silly little mask. Cheese possesses the similar ability to make all those veggies instantly edible. Try it today, thank me tomorrow
YAY for fixed laptop issues!!!
Full & Happy,
Your Squishy Monster