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Mushroom-Spinach Lasagna

Ingredients

1.5 lbs. Fresh Crimini + .5 lbs Shitake Mushrooms

1 bunch fresh spinach

16 oz. Ricotta cheese

2 large eggs

1-cup heavy cream

Shredded Mozzarella cheese

4 tsp. shallots diced super fine

4 tbsp. butter

3 tbsp. Wonder Flour

1-cup prepared Vegetable stock (Better than Bouillon)

¼ cup Madeira wine

1 tsp. fresh Nutmeg

3 tsp. fresh Basil chiffonade

1 tsp. fresh chives chopped fine

Parmesan cheese + small dabs of butter

Salt & Pepper

Barilla no-boil lasagna 

Technique

Slice mushrooms very thin and add to a hot skillet. Hit them with a little salt and pepper and cook on high heat until they drop all their juices and then continue cooking until they are dry, squeaking and beginning to color. Remove from heat and let them sit while you move to the spinach. Add 1 tbsp. butter to sauté pan and half the shallots. Sauté a few minutes until translucent and then add stemmed and washed spinach and sauté until just wilted. Season with a little salt/pepper and half of the Nutmeg, then drain well through a sieve until dry, chop fine and reserve.

Stir together Ricotta, eggs, half the heavy cream, the remaining half of Nutmeg and the chives until smooth. Return mushrooms to high heat, deglaze with Madeira and reduce until nearly dry, add remaining butter and shallots and sauté a couple minutes, add flour and cook while stirring a minute or so. Add remaining heavy cream and then begin to slowly incorporate vegetable stock. Consistency should be like a thick gravy…adjust seasoning with salt/pepper.

To assemble lasagna, look at your ingredients and imagine them in thirds. Start by first adding a thin layer of your mushroom mixture to the bottom of the dish. Layer in pasta sheets and then add a layer of mushroom sauce, followed by a layer of the Ricotta, sprinkle a 3^rd of the spinach and a 3^rd of the basil on top of that, and then a light covering of Mozzarella. Repeat twice. Finish the top with a thin coat of Parmesan dotted with butter. Bake at 375 for 45 mins to an hour or until the top is nicely browned. Enjoy!