Creamy Spinach and Mushroom Lasagna

Creamy Spinach and Mushroom LasagnaIngredients:
For the Lasagna Noodles:
2 cups all-purpose flour 3 large eggs 1 tablespoon olive oilFor the Spinach and Mushroom Filling:
1 pound fresh spinach, washed and chopped 1 pound cremini mushrooms, sliced 1 onion, chopped 3 cloves garlic, minced 1/2 cup white wine (optional) 1 (28-ounce) can diced tomatoes 1 teaspoon dried oregano 1 teaspoon dried basil Salt and black pepper to tasteFor the Creamy Cheese Sauce:
4 tablespoons unsalted butter 4 tablespoons all-purpose flour 3 cups milk 1 cup shredded Parmesan cheese 1/2 cup shredded mozzarella cheese Salt and black pepper to tasteFor the Assembly:
9×13-inch baking dishInstructions:
To Make the Lasagna Noodles:
1.
In a large bowl, combine the flour, eggs, and olive oil.
2.
Knead the dough for 5-7 minutes until it becomes smooth and elastic.
3.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
4.
On a lightly floured surface, divide the dough into 12 equal pieces.
5.
Using a pasta roller or rolling pin, roll out each piece of dough into a thin sheet, approximately 9 inches long and 5 inches wide.
To Make the Spinach and Mushroom Filling:
1.
In a large skillet, heat a drizzle of olive oil over medium heat.
2.
Add the spinach and cook until wilted, about 3-4 minutes.
Remove the spinach from the skillet and set aside.
3.
In the same skillet, add a bit more olive oil and sauté the mushrooms until golden brown.
4.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
5.
If desired, deglaze the pan with white wine.
Let it simmer for 1 minute.
6.
Add the diced tomatoes, oregano, basil, salt, and black pepper to the skillet.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
7.
Stir the spinach back into the sauce.
To Make the Creamy Cheese Sauce:
1.
In a medium saucepan, melt the butter over medium heat.
2.
Whisk in the flour and cook for 1 minute.
3.
Gradually whisk in the milk until smooth.
4.
Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
5.
Stir in the Parmesan and mozzarella cheeses until melted.
6.
Season with salt and black pepper to taste.
To Assemble the Lasagna:
1.
Preheat oven to 375°F (190°C).
2.
In a 9×13-inch baking dish, spread a thin layer of the creamy cheese sauce on the bottom.
3.
Place 3 lasagna noodles on top of the sauce.
4.
Spread half of the spinach and mushroom filling over the noodles.
5.
Repeat layers with the remaining noodles, filling, and creamy cheese sauce.
6.
Sprinkle any remaining Parmesan cheese on top.
7.
Bake for 30-35 minutes, or until the lasagna is golden brown and bubbly.
8.
Let stand for 10 minutes before slicing and serving.

Creamy Spinach and Mushroom Lasagna

Bynews dail

By news dail

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