Mushroom Spinach Lasagna

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 60 ml olive oil
• 3 garlic cloves, minced
• 2 onions, thinly sliced
• 450 g mushrooms, such as oyster, shiitake, horse, a mixture etc
• 25 g chopped italian parsley
• 15 ml chopped fresh thyme
• 200 ml dry marsala wine
• coarse salt
• fresh ground pepper
• 60 g butter
• 50 g plain flour
• 1 pinch grated nutmeg
• 200 ml beef stock or 200 ml vegetable stock
• 200 ml milk
• 200 g shredded fontina cheese
• 12 spinach lasagna noodles
• 100 g shredded mozzarella cheese
• 100 g grated parmesan cheese

Recipe

• 1 heat olive oil over medium-high heat in a large frying pan.
• 2 add garlic and onions and sauté, until tender.
• 3 add mushrooms, parsley, and thyme and sauté 5 minutes longer.
• 4 stir in wine and simmer 5 minutes.
• 5 set aside.
• 6 in large saucepan, melt butter over medium heat.
• 7 blend in flour and nutmeg, cooking and stirring until bubbly.
• 8 gradually stir in broth and milk, cooking and stirring until sauce boils and thickens slightly.
• 9 stir in fontina cheese and cook just until melted.
• 10 preheat oven to 375 degrees.
• 11 in bottom of 12 by 8 inch baking dish arrange 1/3 of the lasagne noodles in single layer.
• 12 spread with one quarter of the mushroom mixture and one quarter of the sauce.
• 13 repeat layers with remaining noodles, mushroom mixture, and sauce, ending with sauce.
• 14 sprinkle with mozzarella and parmesan.
• 15 cover with foil and bake 30 minutes.
• 16 remove foil and bake 10 minutes longer.
• 17 cut into squares to serve.
• 18 for vegetarian use the vegetable stock.