Enjoy this decadent vegetarian lasagna made with a smooth and silky white sauce. This gourmet dish is perfect for a special occasion.
|2||(8 oz/250 g) Bags spinach, rinsed and tough stems trimmed|
|6||(90 mL) Butter, divided|
|3||Shallots, finely chopped|
|2||Cloves garlic, finely chopped|
|1 lb||(500 g) Assorted mushrooms|
|Salt and pepper|
|.25 cup||(60 mL) Flour|
|4 cups||(1 L) Milk|
|Pinch ground nutmeg|
|2 cups||(500 mL) Freshly grated Parmesan cheese, divided|
|1 tsp||(5 mL) Lemon zest|
|1||(360 g) Package Olivieri® Lasagna Noodles|
|1.5 cups||(375 mL) Grated Gouda cheese|
|1 cup||(250 mL) Grated Mozzarella cheese|
PREHEAT oven to 375°F (190°C). Coat a 9 X 13 inch (3.5 L) baking dish with non-stick cooking spray.
COOK spinach for 2 minutes in a large pot of salted boiling water. Drain well, squeezing all the water from the spinach. Chop and set aside.
MELT 2 tbsp (30 mL) of butter over medium-high heat. Add shallots and cook 1-2 minutes. Add garlic and mushrooms. Season with salt and pepper and cook, stirring frequently, for 5 minutes or until golden brown.
HEAT 4 tbsp (60 mL) butter in a saucepan over medium heat. Add flour and stir constantly with a wooden spoon about 2 minutes. Slowly whisk in milk until smooth. Add nutmeg, bring to a boil, reduce heat and simmer for 3-4 minutes until sauce thickens. Season with salt and pepper. Add 1 cup (250 mL) Parmesan cheese and lemon zest. Cook, stirring frequently, for 2 minutes. Remove from heat.
SPREAD a thin layer of cream sauce over bottom of prepared dish. Arrange 2 sheets of lasagna, trimmed to fit, over the sauce. Top with a layer of spinach, mushroom mixture and assorted cheeses. Repeat layers, ending with lasagna sheets. Spread with remaining sauce and sprinkle with remaining cheese.
COVER with aluminum foil and bake in preheated oven for 30 minutes. Uncover and bake an additional 15 minutes or until top is golden brown and bubbly.
LET stand 10-15 minutes before serving.
Show More Comments
No Comments yet