Creamy Spinach and Mushroom Lasagna A Culinary Symphony

Creamy Spinach and Mushroom LasagnaIngredients:
For the Lasagna Noodles:
2 cups all-purpose flour, plus more for dusting 3 large eggs 1 tablespoon olive oil 1/2 teaspoon saltFor the Spinach and Mushroom Filling:
1 pound fresh spinach, washed and chopped 1 pound cremini mushrooms, sliced 2 cloves garlic, minced 1/2 onion, chopped 1/4 cup white wine (optional) 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon black pepperFor the Béchamel Sauce:
3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 cups whole milk 1/2 cup grated Parmesan cheese 1/4 teaspoon nutmeg Salt and pepper to tasteFor Assembly:
1 tablespoon olive oil 1/2 cup shredded mozzarella cheeseInstructions:
Make the Lasagna Noodles:
1.
In a large bowl, whisk together the flour and salt.
2.
Make a well in the center of the flour and add the eggs and olive oil.
3.
Use a fork to beat the eggs and gradually incorporate the flour until a dough forms.
4.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Make the Spinach and Mushroom Filling:
1.
Heat the olive oil in a large skillet over medium heat.
2.
Add the onion and garlic and cook until softened, about 5 minutes.
3.
Add the mushrooms and cook until browned, about 5 minutes.
4.
Add the spinach and cook until wilted, about 3 minutes.
5.
Stir in the white wine (if using), Parmesan cheese, parsley, salt, and black pepper.
6.
Cook for 1 minute more and remove from heat.
Make the Béchamel Sauce:
1.
Melt the butter in a medium saucepan over medium heat.
2.
Whisk in the flour and cook for 1 minute.
3.
Gradually whisk in the milk until the sauce thickens, about 5 minutes.
4.
Stir in the Parmesan cheese, nutmeg, salt, and pepper to taste.
Assemble the Lasagna:
1.
Preheat oven to 375°F (190°C).
2.
Grease a 9×13 inch baking dish.
3.
On a lightly floured surface, roll out the lasagna dough into thin sheets.
4.
Spread 1 tablespoon of olive oil over the bottom of the baking dish.
5.
Layer 3 lasagna sheets over the bottom.
6.
Spread half of the spinach and mushroom filling over the lasagna sheets.
7.
Top with half of the Béchamel sauce.
8.
Repeat layers with the remaining lasagna sheets, spinach and mushroom filling, and Béchamel sauce.
9.
Sprinkle the mozzarella cheese over the top.
10.
Bake for 30-35 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
11.
Let the lasagna rest for 10 minutes before slicing and serving.
Enjoy your Creamy Spinach and Mushroom Lasagna!

Creamy Spinach and Mushroom Lasagna A Culinary Symphony

Bynews dail

By news dail

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