Spinach and Mushroom Lasagna

By s_curtis444

Ingredients

• 1/2 c. butter, plus extra for greasing
• 2 garlic cloves, fine chopped
• 4 oz. shallots
• 8 oz. wild mushrooms
• 1 lb. spinach, cooked, drained, fine chopped
• 2 1/4 c. grated colby cheese
• 1/4 tsp. fresh grated nutmeg
• 1 tsp. chopped fresh basil
• 2 oz. flour
• 2 1/2 c. hot milk
• 2/3 c. grated Cheshire cheese
• 8 sheets precooked lasagna noodles
• s&p

Preparation

Step 1

Lightly grease a large ovenproof dish w/ butter. Melt half of the butter in a pan. Add the garlic, shallots, and mushrooms, and cook over low heat for 3 mins. Stir in the spinach, colby, nutmeg, and basil. Season w/ s&p to taste. Set aside.

Melt the remaining butter in another pan over low heat. Add the flour and cook, stirring constantly, for 1 min. Gradually stir in hot milk, whisking constantly, till smooth. Stir in 1/4 c. Cheshire cheese and season to taste w/ s&p.

Spread half of the musrhoom and spinach mix over the bottom of the prepared dish. Cover w/ a layer of lasagna, then w/ half of the cheese sauce. Repeat the process and sprinkle over the remaining Cheshire cheese.

Bake in preheated oven 400 for 30 mins or till golden brown. Serve lasagna while it is still very hot.