Lasagna Florentine-Style

By LisaMK

This recipe is from Rachael Ray. She has a different take on lasagna.

Ingredients

• salt
• 1 pkg lasagna noodles broken into pieces
• 1/4 c evoo
• 1 lb cremini mushrooms, thinly sliced or chopped
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, sliced or chopped
• 2 tbs thyme, chopped
• salt and pepper
• 1 lb kale or swiss chard, spinach, stemmed and leaves lengthwise then thinly sliced
• 1 c dry white wine
• 4 tbs butter
• 3 tbs flour
• 2 c milk
• freshly grated nutmeg to taste
• 1 c parmesan cheese, grated
• 1 c fontina cheese, grated

Preparation

Step 1

Preheat oven to 400 degrees. Cook pasta in salted boiling water for 2 mins just shy of al dente. Reserve 1/2 c strchy cooking liquid before draining.
Heat evoo in a skillet over medium high heat. Add mushrooms, brown well then add onions, garlic, thyme and season with salt pepper. Cook to soften onions then wilt in greens, deglaze the pan with wine, reduce heat to low. As mushrooms cook, in a saucepan over medium heat, melt butter. Whisk in flour, cook 1 min then whisk in milk. Bring to bubble, season sauce with salt and pepper. Let thicken, season with nutmeg to taste. Drain pasta and combine with mushrooms, greens and a little starchy cooking water. Transfer to a baking dish or casserole, pour white sauce over top and cover with cheese. Bake until bubbly and brown, about 20 mins.