Mushroom Lasagna

Mushroom Lasagna
Mushroom Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • White Sauce:

  • 1/4

    cup (1/2 stick) unsalted butter

  • 1/2

    cup all-purpose flour

  • 6

    cups whole milk

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1/4

    teaspoon ground nutmeg

  • Mushroom Filling:

  • 2

    tablespoons unsalted butter

  • 1

    small onion, finely chopped

  • 1 1/2

    pounds button mushrooms, coarsely chopped

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon black pepper

  • 1

    package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  • 2

    medium carrots, peeled and coarsely shredded (about 1 cup)

  • Lasagna:

  • 12

    sheet s oven-ready, no-boil lasagna (from 8- or 9-ounce box)

  • 1 1/2

    cups freshly shredded Parmigiano-Reggiano

Directions

White Sauce: 1. In 3-quart saucepan, melt butter over medium-low heat. Add flour all at once and stir until blended; cook 2 minutes. Slowly add milk, whisking until smooth; sauce at first will become thick, then it will gradually loosen up. Increase heat to medium, stirring constantly, until sauce comes to a simmer. Stir in salt, pepper and nutmeg; simmer 4 minutes more. Remove from heat. (Sauce can be prepared ahead. Pour into bowl; place piece of plastic wrap directly on surface and refrigerate for up to 2 days. Let come to room temperature before using.) Mushroom Filling: 2. In large skillet, melt butter over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Stir in mushrooms, salt and pepper; cook, stirring frequently, until all the liquid evaporates and mushrooms are tender, about 12 minutes. Remove from heat. Stir in spinach and carrots. 3. Heat oven to 375 degrees. Lasagna: 4. Spread 1 cup white sauce over bottom of 13 x 9 x 2-inch lasagna pan. Set aside 1 cup white sauce. Stir remaining white sauce into mushroom mixture. 5. Arrange 4 lasagna sheets on top of sauce. Spread with half the mushroom mixture. Sprinkle with 1/2 cup cheese. Repeat layering, ending with sheets. Spread 1 cup sauce over top, spreading to cover pasta completely. Cover with foil. 6. Bake in 375 degree oven 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 15 minutes more or until browned and bubbling around edges. (If desired, run lasagna under broiler 2 minutes to brown and crisp top.) Let stand 10 minutes before serving. Cut into rectangles to serve.

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