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Kathy's Wild Mushroom and Spinach Lasagna Recipe

Kathy's Wild Mushroom and Spinach Lasagna Recipe

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Kathy's Wild Mushroom and Spinach Lasagna

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Ingredients:

Serving

3 lbs fresh spinach, stems removed
1 cup unsalted butter (2 sticks)
3 garlic cloves, finely sliced
1 lb ricotta cheese
2 tbsp coarse salt
1 3/4 tsp fresh ground black pepper
3 lbs wild mushrooms, trimmed and cut into 1-inch pieces (chanterelles, oyster, and shiitake or any combo you like)
3/4 cup madeira wine
1/2 cup chopped fresh flat-leaf parsley
4 1/2 cups milk
2 (16 oz) jars alfredo white sauce
1/2 tsp ground nutmeg
1 cup grated pecorino romano cheese
1 1- lb package fresh spinach lasagna sheet

Directions:

Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; sauté until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, 1 teaspoon pepper and the 1/2 teaspoon of ground nutmeg.
Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sauté until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madeira for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
Add 4 cups of the milk to 2 jars of alfredo sauce reserving last 1/2 cup for the sauce.
Heat oven to 350°. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	394.32 Kcal (1651 kJ)
Calories from fat	235.69 Kcal
		% Daily Value*
Total Fat	26.19g	40%
Cholesterol	78.09mg	26%
Sodium	1807.92mg	75%
Potassium	1278.46mg	27%
Total Carbs	22.12g	7%
Sugars	8.29g	33%
Dietary Fiber	4.44g	18%
Protein	20.08g	40%
Vitamin C	39.1mg	65%
Vitamin A	0.2mg	6%
Iron	4.8mg	27%
Calcium	472.6mg	47%

Amount Per 100 g
Calories	91.17 Kcal (382 kJ)
Calories from fat	54.49 Kcal
		% Daily Value*
Total Fat	6.05g	40%
Cholesterol	18.05mg	26%
Sodium	418mg	75%
Potassium	295.58mg	27%
Total Carbs	5.11g	7%
Sugars	1.92g	33%
Dietary Fiber	1.03g	18%
Protein	4.64g	40%
Vitamin C	9mg	65%
Iron	1.1mg	27%
Calcium	109.3mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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