CREAMY SPINACH MUSHROOM LASAGNA

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Creamy Spinach Mushroom Lasagna image

This is a very rich, very tasty lasagna for when you're feeling like indulging. An "oh my goodness" with much rolling of eyes and moaning with pleasure kind of lasagna. :) You might want to serve it in smallish pieces so that people can eat it, love it, and still have room for seconds. I wanted a rich lasagna when I created the recipe, and that's how it came out - I'm very pleased with it!

Provided by Julesong

Categories     Cheese

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

7 tablespoons butter, divided
16 ounces sliced mushrooms
1/2 cup chopped green onion
1/4 cup minced shallot
3 cloves garlic, minced
16 ounces frozen chopped spinach, thawed,squeezed dry
1 teaspoon white pepper
1/2 teaspoon salt
12 lasagna noodles
1 tablespoon olive oil
1/4 cup flour
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup heavy cream
1/3 cup dry white vermouth
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 lb provolone cheese or 1 lb havarti cheese, shredded
1/4 lb smoked gouda cheese, shredded
1/4 cup half-and-half
1/2 cup grated parmesan cheese (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
  • Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
  • Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
  • Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
  • Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
  • Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
  • Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
  • As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
  • Combine the shredded cheeses together until well mixed.
  • Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
  • Pour the half-and-half into the bottom of the baking pan.
  • Lay 4 cooked noodles in a single layer in the pan.
  • Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
  • Repeat the process twice, ending with the sauce.
  • Sprinkle with grated Parmesan (if using).
  • Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
  • Remove from oven and let sit 15 minutes before serving.
  • Makes 8 to 10 servings.

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