Lasagna with spinach~ wild mushrooms & thre

Yield: 8 Servings

Ingredients:

1 lb Lasagna Noodles
3 tb Olive Oil
2 Cloves Garlic; finely -chopped
3 Shallots; finely chopped
3/4 lb Button Mushrooms; chopped
1/2 lb Shiitake Mushrooms; chopped
1/4 c Butter
1/4 c All-Purpose Flour
3 c Milk
1/2 c Gorgonzola Cheese; crumbled
1 1/2 c Parmesan Cheese; grated -divided
2 tb Tomato Paste Salt Pepper
30 oz Frozen Chopped Spinach; -thawed and squeezed dry
1 1/2 c Ricotta Cheese
3 lg Eggs; lightly beaten
1 1/2 ts Dried Basil
1/8 ts Ground Nutmeg

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 375øF. 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