Lasagna with Spinach, Wild Mushrooms and Thre
| Yield: | 8 Servings |
| Categories: | Italian, Main Dishes |
| 1 | lb | Lasagna Noodles |
| 3 | tb | Olive Oil |
| 2 | Cloves Garlic; finely chopped | |
| 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 divided |
| 2 | tb | Tomato Paste |
| Salt | ||
| Pepper | ||
| 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 |
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