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Name: Lasagna with Spinach, Wild Mushrooms and Thre
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 1/2 c Parmesan cheese grated; 3 tb olive oil; Salt; 2 tb Tomato paste; 3 lg Eggs lightly beaten; 3 c milk; 2 garlic finely chopped; 1/2 c Gorgonzola Cheese; crumbled; 3 Shallots; finely chopped; 1/4 c All-purpose flour; 1/2 lb Shiitake Mushrooms; chopped; 1/4 c Butter; 30 oz Frozen Chopped Spinach;; 1/8 ts Ground nutmeg; Pepper; 1 1/2 c Ricotta Cheese; 1 lb Lasagna Noodles; 1 1/2 ts Dried basil; 3/4 lb Button Mushrooms; chopped

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INGREDIENTS

1 1/2 c Parmesan cheese ; grated
3 tb olive oil
Salt
2 tb Tomato paste
3 lg Eggs ; lightly beaten
3 c milk
2 garlic ; finely chopped
1/2 c Gorgonzola Cheese; crumbled
3 Shallots; finely chopped
1/4 c All-purpose flour
1/2 lb Shiitake Mushrooms; chopped
1/4 c Butter
30 oz Frozen Chopped Spinach;
1/8 ts Ground nutmeg
Pepper
1 1/2 c Ricotta Cheese
1 lb Lasagna Noodles
1 1/2 ts Dried basil
3/4 lb Button Mushrooms; chopped

INSTRUCTIONS

Cook lasagna noodles according to package instructions; set aside. Place oil in large, heavy skillet over medium heat. Add garlic and shallots; cook, about 5 minutes, until soft. Add mushrooms; cook until liquid is evaporated, about 10 minutes. With slotted spoon, transfer to a large bowl and reserve. Melt butter in skillet, blend in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk; bring to a simmer. Cook, stirring, until sauce thickens, about 5 minutes. Stir in Gorgonzola, 1/2 cup Parmesan cheese and the tomato paste. Continue cooking and stirring until the cheese is melted. Stir half the mushroom mixture into sauce. Add salt and pepper to taste. Remove from heat and reserve. In a large mixing bowl, combine spinach, ricotta, 3/4 cup Parmesan cheese, eggs, basil, nutmeg, salt and pepper to taste with remaining mushroom mixture; stir to blend. Preheat oven to 375F. Spread a thin layer of sauce on bottom of a 2 quart casserole of deep baking dish. Place layer of noodles over sauce. Spoon layer of spinach/mushroom filling over noodles and top with sauce. Repeat layers, ending with noodles and a thin layer of sauce. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 35-40 minutes or until browned and bubbly. Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

NOTES

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Lasagna with Spinach, Wild Mushrooms and Thre

1 1/2 c Parmesan cheese grated
3 tb olive oil
 Salt
2 tb Tomato paste
3 lg Eggs lightly beaten
3 c milk
2 garlic finely chopped
1/2 c Gorgonzola Cheese; crumbled
3 Shallots; finely chopped
1/4 c All-purpose flour
1/2 lb Shiitake Mushrooms; chopped
1/4 c Butter
30 oz Frozen Chopped Spinach;
1/8 ts Ground nutmeg
 Pepper
1 1/2 c Ricotta Cheese
1 lb Lasagna Noodles
1 1/2 ts Dried basil
3/4 lb Button Mushrooms; chopped

Cook lasagna noodles according to package instructions; set aside. Place  oil in large, heavy skillet over medium heat. Add garlic and shallots;  cook, about 5 minutes, until soft. Add mushrooms; cook until liquid is  evaporated, about 10 minutes. With slotted spoon, transfer to a large bowl  and reserve.    Melt butter in skillet, blend in flour and cook for 2 minutes, stirring  constantly. Gradually whisk in milk; bring to a simmer. Cook, stirring,  until sauce thickens, about 5 minutes. Stir in Gorgonzola, 1/2 cup Parmesan  cheese and the tomato paste. Continue cooking and stirring until the cheese  is melted. Stir half the mushroom mixture into sauce. Add salt and pepper  to taste. Remove from heat and reserve.    In a large mixing bowl, combine spinach, ricotta, 3/4 cup Parmesan cheese,  eggs, basil, nutmeg, salt and pepper to taste with remaining mushroom  mixture; stir to blend. Preheat oven to 375F. Spread a thin layer of sauce  on bottom of a 2 quart casserole of deep baking dish. Place layer of  noodles over sauce. Spoon layer of spinach/mushroom filling over noodles  and top with sauce. Repeat layers, ending with noodles and a thin layer of  sauce. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 35-40  minutes or until browned and bubbly.    Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith  Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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Nutrition

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Serving Size: 1 Serving (426g)
Recipe Makes: 8 Servings

Calories: 510
Calories from Fat: 214 (42%)

Amt Per Serving		% DV

	Total Fat 23.8g	32 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 2.5g
Cholesterol 472.9mg		146 %
Sodium 550.9mg		19 %
Potassium 831.9mg		22 %
Total Carbohydrate 45.2g		13 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 41.4g
Protein 30.9g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 510

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