Creamy Mushroom and Spinach Lasagna Delight

Creamy Mushroom and Spinach LasagnaIngredients:
For the Lasagna:
1 package (12 ounces) no-boil lasagna noodles 1 cup whole milk 1/3 cup all-purpose flour 1/3 cup butter, melted 1 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon black pepperFor the Mushroom Filling:
1 pound white button mushrooms, sliced 1 onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 1/2 cup dry white wine (optional) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepperFor the Spinach Filling:
1 pound fresh spinach, washed and chopped 1/4 cup butter 1/4 cup all-purpose flour 2 cups whole milk 1/2 cup ricotta cheese 1/4 cup grated mozzarella cheese 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/4 teaspoon black pepperFor the Topping:
1 cup grated mozzarella cheese 1/2 cup grated Parmesan cheeseInstructions:
1.
Preheat oven to 375 degrees F (190 degrees C).
Grease a 9×13-inch baking dish.
2.
Make the Bechamel sauce:
In a medium saucepan, whisk together the milk, flour, butter, Italian seasoning, salt, and pepper.
Bring to a simmer over medium heat, stirring constantly.
Cook until thickened, about 5 minutes.
3.
Make the mushroom filling:
Heat the olive oil in a large skillet over medium heat.
Add the mushrooms, onion, and garlic and cook until softened, about 5 minutes.
If desired, stir in the white wine and cook until reduced by half.
Stir in the heavy cream, Parmesan cheese, salt, and pepper.
Cook until thickened, about 2 minutes.
4.
Make the spinach filling:
Melt the butter in a large skillet over medium heat.
Whisk in the flour and cook for 1 minute.
Slowly whisk in the milk until smooth.
Bring to a simmer and cook until thickened, about 5 minutes.
Stir in the spinach, ricotta cheese, mozzarella cheese, nutmeg, salt, and pepper.
Cook until the spinach is wilted, about 2 minutes.
5.
Assemble the lasagna:
Spread 1/2 cup of the Bechamel sauce in the bottom of the prepared baking dish.
Top with 6 lasagna noodles.
Spread with the mushroom filling, then the spinach filling.
Repeat layers.
End with the remaining 6 lasagna noodles.
6.
Top with the remaining Bechamel sauce, mozzarella cheese, and Parmesan cheese.
7.
Bake for 35-40 minutes, or until bubbly and golden brown.
Let stand for 10 minutes before slicing and serving.

Creamy Mushroom and Spinach Lasagna Delight

Bynews dail

By news dail

Related Post

Flavorful Chicken Tikka Masala Delights

Easy and Flavorful Chicken Stir-Fry

Chicken Tikka Masala A Culinary Masterpiece

Leave a Reply Cancel reply