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Winter Lasagna With Mushrooms, Spinach, and Tarragon Recipe

Winter Lasagna With Mushrooms, Spinach, and Tarragon Recipe

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Winter Lasagna With Mushrooms, Spinach, and Tarragon

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Ingredients:

Serving

2 tbsp unsalted butter
1 1/2 lbs white button mushrooms
1 (16 oz) package frozen chopped spinach, thawed and squeezed dry
4 tsp minced fresh tarragon leaves
1/2 tsp grated nutmeg
8 tbsp unsalted butter, cut into small pieces
1 large onion, minced
6 tbsp all-purpose flour
2 cups chicken broth
2 cups whole milk (do not use fat free) or 2 cups low-fat milk ( do not use fat free)
1 cup white wine
9 no-boil lasagna noodles
12 oz emmenthaler cheese or 12 oz gruyere, grated

Directions:

Make mushroom ragu: melt 2 tablespoons butter in a big skillet over medium heat; add in mushrooms; saute for 4 minutes, until they give off their liquid and it reduces to a glaze.
Stir in the chopped spinach, tarragon, and nutmeg; cook/stir for 1 minute; remove from heat, cover, and set aside.
Make white wine veloute: put cut up 8 tablespoons butter and onion in a large, cool saucepan; set over medium-low heat; as the butter melts, stir often so that the onion is coated.
Decrease heat to low and cook until the onion is very soft, almost caramelized, and golden, stirring often, about 12 minutes.
Cover and decrease heat even further, and cook for another 5 minutes, stirring once or twice.
Meanwhile, position the oven rack in the center of the oven; preheat to 400°.
Take the lid off the pan and sprinkle with flour evenly over the onion.
Whisking constantly, cook just so the flour loses its raw taste and forms a paste with the liquid in the pan, about 20 seconds (do not brown).
Whisk in the broth and milk in a slow, steady stream; increase heat to medium-low and continue cooking, whisking constantly, until the sauce starts to bubble and gets noticeably thicker, about 2 minutes.
Whisk in the wine and continue simmering, whisking all the while, until thickened like a heavy cream sauce, about 2 minutes.
Set the pan aside off the heat and give the mixture one more good whisking.
Layer the casserole in a 13x9 inch baking dish as follows: 1/2 cup white wine veloute, spread across the bottom of the dish; 3 no-boil noodles, 2 cups white wine veloute, spread over the noodles with a rubber spatula; half the mushroom ragu, spread gently over the casserole, 1/3 of the grated cheese, 3 no-boil noodles, 2 cups white wine veloute; the remaining mushroom ragus; half the remaining cheese, the remaining noodles, the rest of the white wine veloute; and finally the rest of the grated cheese.
Bake, uncovered, until bubbly and set, about 40 minutes.
Let stand at room temperature for 5-10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	262.81 Kcal (1100 kJ)
Calories from fat	130.88 Kcal
		% Daily Value*
Total Fat	14.54g	22%
Cholesterol	39.39mg	13%
Sodium	252.12mg	11%
Potassium	493.52mg	11%
Total Carbs	22g	7%
Sugars	5.88g	24%
Dietary Fiber	1.56g	6%
Protein	5.56g	11%
Vitamin C	7.5mg	12%
Vitamin A	0.2mg	7%
Iron	1.1mg	6%
Calcium	101.1mg	10%

Amount Per 100 g
Calories	47.72 Kcal (200 kJ)
Calories from fat	23.76 Kcal
		% Daily Value*
Total Fat	2.64g	22%
Cholesterol	7.15mg	13%
Sodium	45.78mg	11%
Potassium	89.61mg	11%
Total Carbs	3.99g	7%
Sugars	1.07g	24%
Dietary Fiber	0.28g	6%
Protein	1.01g	11%
Vitamin C	1.4mg	12%
Iron	0.2mg	6%
Calcium	18.4mg	10%

* 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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