Mushroom Lasagna

Mushroom Lasagna
This mushroom lasagna with spinach requires very little preparation that results in a dish that is truly warming and delicious. Enjoy it on it's own or with a nice salad on the side.
Recipe type: Lasagna
  • 1 tablespoon butter, at room temperature (for greasing the baking dish)
  • all-purpose flour (for dusting)
For the mushrooms
  • 3 tablespoons extra-virgin olive oil
  • 350 g Swiss Brown mushrooms (Cremini), cleaned and quartered
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
For the sauce
  • 2 cups heavy cream, at room temperature
  • 1¾ cups whole milk, at room temperature
  • ⅓ cup all-purpose flour
  • 2 cups grated Pecorino Romano cheese
  • 2 cups shredded mozzarella
  • 300 g baby spinach, coarsely chopped (don't use frozen spinach, it has too much moisture)
  • ¼ packed cup chopped fresh basil
  • 2 cloves garlic, minced or finely chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 375 g fresh lasagna noodle sheets
  • 1½ cups shredded mozzarella
  • olive oil, for drizzling
  1. Preheat the oven to 175°C. Butter a 33 x 23 x 5 cm glass or ceramic baking dish. Set aside.
For the mushrooms
  1. In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and the juices from the mushrooms have evaporated (about 20 minutes).
For the sauce
  1. In a heavy-bottomed 5 litre saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low.
  2. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth.
  3. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
  4. Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
To assemble the lasagna
  1. Spread 1 cup of the sauce over the bottom of the prepared baking dish.
  2. Arrange 2 sheets of pasta on top in a single layer.
  3. Spread 2 cups of the sauce over the pasta sheets.
  4. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce.
  5. Sprinkle with mozzarella.
  6. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes.
  7. Cool for 20 minutes. Cut into squares and serve.
The lasagna can also be made using 9 sheets of dried lasagna noodles. Cook in boiling salted water for 6 to 8 minutes until just tender. Drain and cool slightly before using.

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