MUSHROOM AND SPINACH LASAGNA RECIPE

INGREDIENTS

• half of lb. Lasagna noodles
• 3 Tbsp. Extra virgin olive oil
• salt and pepper to taste
• three cups fresh spinach
• half of lb. Baby portobello mushrooms, sliced
• 2 Tbsp. Flour
• 2 and a couple of/3 cups vegetable inventory
• three/4 cup milk
• 1/2 massive yellow onion, diced
• 2 cloves garlic, minced
• three and half cups shredded parmesan cheese, divided
• 1/4 cup chopped parsley for garnish (non-compulsory)

INSTRUCTIONS

1. Cook lasagna noodles according to package directions till they may be five minutes less than al dente. The noodles should have a particularly raw/crunchy center, because they will cook more inside the oven.
2. In a huge saucepan, warmness olive oil over medium warmness. Add onion and garlic and sauté for 1-2 minutes till onion begins to soften,
3. Add sliced mushrooms to pan and cook dinner till onion is translucent and mushrooms have cooked down, approximately five mins extra.
4. Add salt and pepper to taste and stir to mix.
5. Add flour to saucepan to form a roux. Don’t fear if it pulls the mushrooms and onions into huge clumps – you’ll wreck that every one up while you add liquid. Cook roux, stirring from time to time, for 30 seconds to at least one minute.
6. Add 1/four cup of the stock and stir vigorously to interrupt up the chunks of roux in the pan. The stock will thicken enormously. Add the rest of the stock slowly, stirring continuously, and stir to include.
7. Stir milk into sauce and bring to a simmer. Cook sauce for 10-12 mins until it has thickened barely.
8. Add spinach to sauce and cook dinner until spinach has wilted and cooked, about five minutes.
9. Remove sauce from warmth and upload 1 and 1/2 cups of the parmesan cheese to the sauce. Stir till the cheese has melted. Reserve the additional 2 cups of parmesan for lasagna meeting.
10. Assemble the lasagna! Spread a skinny layer of the sauce on the bottom of a 9×13 baking dish to save you sticking. Lay lasagna noodles down, then a layer of sauce, then a layer of parmesan cheese, then repeat till pan is full and/otherwise you run out of noodles and sauce. Make certain to end the layering with a layer of sauce topped with parmesan cheese.
11. When lasagna is assembled, you could both refrigerate or freeze it, or you may bake it at once. Whenever you’re prepared to bake, do so at 375 ranges F for 30-35 mins or till cheese is melted and bubbly.
12. Garnish with fresh chopped parsley (elective) and serve straight away.

NOTES

• Add shredded chicken or turkey to this lasagna in case you’d like a few greater protein.
• I use 1% milk on this recipe, however you may use anything you have on hand.
• You can use frozen spinach in region of fresh if you like, but you may want to use simply 1 cup of frozen spinach because it’s already been wilted down.
• Use a amazing parmesan cheese in this recipe if you could discover it, and stay away from pre-shredded if in any respect viable: pre-shredded cheese is frequently treated with preservatives that prevent it from melting easily into a sauce. Strict vegetarians can opt for a vegetarian parmesan cheese made without rennet.
• Mix up the cheeses in this recipe depending on what you have got in the refrigerator – I try to always use parmesan cheese inside the sauce itself, however add ricotta or mozzarella among the noodle layers for a fun, cheesy twist!
• Add extra veggies to make this a bit heartier. Peas, bell peppers, carrots, arugula, or asparagus are all exceptional selections.

Source : http://www.lifeasastrawberry.com/mushroom-and-spinach-lasagna/

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