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1 box
lasagna noodles
3 ounces ricotta cheese
3 cups grated parmesan cheese
salt and fresh black pepper
1/4 cup extra virgin olive oil
2 pounds mushrooms, thinly sliced
6 garlic cloves, minced
4 cups
fresh spinach
1/2 stick unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
8 ounces gorgonzola
Freshly grated nutmeg
4 ounces whole-milk mozzarella cheese, coarsely
grated
4 cups mozzarella cheese |
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Boil
lasagna noodles until al dente, 8 to 12 minutes.
While
the pasta is cooking, fill a large bowl with cold
water. When the pasta is done, drain the pasta and
place in the
bowl of
water to cool and then drain.
In a small bowl, mix together the parmesan and
ricotta cheese. Season with salt and pepper. Set
aside. Heat 2 tablespoons
of the olive oil in pan,
add the spinach, and cook for 3-4
minutes until
soft. Place in holding dish and sauté' the mushrooms
and garlic the same way for 10 minutes.
Turn off
heat, add spinach
and let simmer.
Melt the butter in a saucepan over medium-high heat.
Stir in the flour and cook, uncovered, stirring
constantly, for 2 to 3 minutes. Add the milk and
whisk constantly until it comes to a boil and
thickens, 4 to 5 minutes. Add the Gorgonzola and
stir until smooth. Season with salt, pepper, and
nutmeg as wanted.
Preheat the oven to 375°F. Cover the pasta with 1/3
of the ricotta mixture layered, 1/3
mushroom-spinach mixture, 1/3 of the gorgonzola
mixture. Repeat process with the remaining 2 layers
of lasagna. Sprinkle the mozzarella evenly over the
top layer. Bake on the top rack of the oven until
the surface is golden
and bubbling around the edges,
40 to 50 minutes. |
