Creamy Spinach and Mushroom Symphony in a Lasagna

Bynews dail

Jan 29, 2025

Creamy Spinach and Mushroom LasagnaIngredients:
For the Lasagna Noodles:
1 cup all-purpose flour, plus more for dusting 2 large eggs 1 tablespoon olive oilFor the Spinach and Mushroom Filling:
2 pounds fresh spinach, washed and chopped 1 pound mushrooms, sliced 1 onion, chopped 2 cloves garlic, minced 1/4 cup white wine (optional) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepperFor the Bechamel Sauce:
3 tablespoons butter 3 tablespoons all-purpose flour 3 cups milk 1/2 teaspoon nutmeg 1/4 teaspoon salt 1/4 teaspoon black pepperFor the Cheese Topping:
1 cup shredded mozzarella cheese 1/2 cup shredded Cheddar cheeseInstructions:
Make the Lasagna Noodles:
1.
Combine the flour and eggs in a large bowl and knead until a dough forms.
2.
Add the olive oil and continue kneading until the dough is smooth and elastic.
3.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Make the Spinach and Mushroom Filling:
1.
In a skillet over medium heat, sauté the spinach until wilted.
Remove from heat and set aside.
2.
In the same skillet, sauté the mushrooms, onion, and garlic until softened.
3.
Add the white wine (if using), and cook until reduced by half.
4.
Add the heavy cream, Parmesan cheese, salt, and pepper.
Bring to a simmer and cook for 5 minutes, or until thickened.
5.
Stir in the wilted spinach.
Make the Bechamel 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 smooth.
4.
Bring to a simmer and cook, stirring constantly, until thickened.
5.
Season with nutmeg, salt, and pepper.
Assemble the Lasagna:
1.
Preheat oven to 375°F (190°C).
2.
Roll out the lasagna dough into thin sheets.
3.
Spread a layer of Bechamel sauce in the bottom of a 9×13 inch baking dish.
4.
Top with lasagna noodles, then a layer of the spinach and mushroom filling.
5.
Repeat layers until all ingredients have been used.
6.
Sprinkle with mozzarella and Cheddar cheese.
Bake:
1.
Bake for 40-45 minutes, or until bubbly and golden brown.
2.
Let stand for 10 minutes before serving.

Creamy Spinach and Mushroom Symphony in a Lasagna

Bynews dail

By news dail

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