Creamy Spinach and Mushroom Lasagna A Culinary Delight

Creamy Spinach and Mushroom LasagnaIngredients:
For the Lasagna Noodles:
1 cup all-purpose flour 1 large egg 1/4 teaspoon saltFor the Spinach and Mushroom Filling:
1 large onion, chopped 2 cloves garlic, minced 1 pound fresh spinach, washed and coarsely chopped 1 pound cremini mushrooms, sliced 1/2 cup dry white wine (optional) 1/2 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil Salt and pepper to tasteFor the Bechamel Sauce:
4 tablespoons unsalted butter 4 tablespoons all-purpose flour 4 cups milk 1/4 teaspoon ground nutmeg Salt and pepper to tasteInstructions:
To Make the Lasagna Noodles:
1.
In a large bowl, whisk together the flour, egg, and salt.
2.
Knead the dough until it becomes smooth and elastic, about 5 minutes.
3.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
4.
Divide the dough into 12 equal pieces.
5.
Roll out each piece of dough into a thin sheet, about 1/16-inch thick.
To Make the Spinach and Mushroom Filling:
1.
In a large skillet over medium heat, sauté the onion until softened.
2.
Add the garlic and cook for 1 minute more.
3.
Add the spinach and cook until wilted, about 5 minutes.
4.
Add the mushrooms and cook until softened, about 5 minutes more.
5.
If desired, deglaze the pan with the white wine and let it simmer for 1 minute.
6.
Stir in the heavy cream, Parmesan cheese, basil, salt, and pepper.
7.
Let the filling cool slightly.
To Make the Bechamel 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 simmer and cook, stirring constantly, until thickened, about 5 minutes.
5.
Season with nutmeg, salt, and pepper.
To Assemble the Lasagna:
1.
Preheat oven to 375°F (190°C).
2.
Spread a thin layer of Bechamel sauce on the bottom of a 9×13-inch baking dish.
3.
Layer with 4 lasagna noodles.
4.
Spread with half of the spinach and mushroom filling.
5.
Top with 1 cup of Bechamel sauce.
6.
Repeat layers.
7.
Sprinkle with remaining Parmesan cheese.
8.
Bake for 30-35 minutes, or until the cheese is melted and bubbly.
9.
Let stand for 15 minutes before slicing and serving.
Enjoy your creamy and delicious spinach and mushroom lasagna!

Creamy Spinach and Mushroom Lasagna A Culinary Delight

Bynews dail

By news dail

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