*  Exported from  MasterCook  *

          Lasagna With Spinach, Wild Mushrooms And Three Cheeses

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Kooknet
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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  t             Ground Nutmeg

  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      From Lin Fields and 
Carole Walberg   




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