Wild Mushroom and Spinach Lasagna

Make this Wild Mushroom and Spinach Lasagna for a satisfying, meatless entree. Your family will enjoy it.

1 cup butter

3 cloves garlic, finely sliced

5 lbs. fresh spinach, washed, stems removed or use frozen, thawed

1 lb. ricotta cheese

2 Tbsp. kosher salt

1 3/4 tsp. freshly ground black pepper

3 lbs. wild mushrooms (like chanterelle, oyster or shiitake), wiped clean, trimmed, cut into 1 inch pieces

3/4 cup Madeira wine

1/2 cup chopped fresh flat-leaf parsley

1 quart + 1/2 cup milk

1/2 cup all-purpose flour

1/2 tsp. ground nutmeg

1 cup grated Pecorino Romano cheese

1 1 lb. package fresh spinach lasagna sheets

Melt 1 Tbsp. butter in a large pan over medium heat. Add half the garlic, cook until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, about 5 minutes. Drain the spinach in a colander. Repeat with another tablespoon of the butter and the remaining garlic and spinach. When the spinach is cool enough to handle, squeeze to extract all the liquid. Roughly chop the spinach, place in a medium bowl. Add the ricotta, 2 tsp. salt and 1 tsp. pepper and mix well.

Melt 2 Tbsp. butter in a large skillet over medium heat. Add one third of the mushrooms, season with 1 tsp. salt and 1/4 tsp. pepper. Cook until the mushrooms are softened and browned. Pour 1/4 cup Madeira into the hot skillet with the mushrooms and use a wooden spoon to loosen any browned bits cooked into the skillet. Cook the mushrooms until the liquid has almost evaporated. Transfer mushrooms to a medium bowl. Repeat with another 2 Tbsp. butter, another third of mushrooms, and 1/4 cup Madeira . (Reserve remaining mushrooms and Madeira for the topping. Stir in 2/3 of chopped parsley with the mushrooms.

In a medium saucepan over medium heat, heat 1 quart of milk. Melt 1 stick butter in a medium saucepan over medium heat. When butter bubbles, sprinkle with flour, cook, whisking constantly for 1 minute. Slowly add the warmed milk, cook, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from heat. Stir in 2 tsp. salt, 1/4 tsp. pepper, nutmeg and 1/2 cup grated cheese.

Preheat the oven to 350 degrees. Set aside 1/2 cup of the sauce. Assemble the lasagna: Spread 1/2 cup of sauce in the bottom of a 9 x 13 inch roasting pan. Place a layer of lasagna sheets in the pan, trimming to fit, spread 1 cup of spinach mixture, 1 cup mushroom mixture and 1/2 cup of the sauce on top of the lasagna sheet. Repeat the layers several times. For the last layer, place lasagna sheets on top, spread 1/2 cup sauce over the sheets. Sprinkle with remaining 1/2 cup grated cheese. Bake 1 to 1 1/4 hours or until top is golden brown. Let stand 20 minutes before serving.

Just before serving, melt the remaining 2 Tbsp. butter in the skillet over medium heat. Add the remaining third of uncooked mushrooms, season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender. Add the remaining 1/4 cup Madeira, and stir with a wooden spoon to loosen any cooked on bits from the bottom of pan. Stir in the remaining fresh parsley.

In a small saucepan, combine the reserved 1/2 cup of sauce with the remaining 1/2 cup milk. Over medium heat, whisk until smooth and warm. Spoon the cooked mushrooms over each serving or serve on the side. Serve the lasagna hot with the sauce.

Serves 10-12

 

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