Eat
Portobello Mushroom with Spinach and Sundried Tomato Lasagna
Ingredients:
- 1 package dried lasagna (whole grain preferably)
- 5 cups whole milk
- ½ stick butter
- Olive Oil (4 TBS)
- ½ cup All-Purpose Flour
- 1 teaspoon nutmeg
- 1 teaspoon coarse ground black pepper
- Kosher salt
- 1/3 cup chopped sun-dried tomatoes, packed in oil
- 8 ounces fresh baby spinach leaves, chopped
- 2 lbs. baby Portobello mushrooms, sliced
- 1 cup freshly grated Parmesan cheese
Technique:
Preheat oven to 350 degrees. Add olive oil to a medium hot sauce pan. Add garlic to heated oil and sauté for 1 minute. Add mushrooms and sauté until tender, keeping the heat on medium to avoid burning. Add spinach and sauté until just wilted. Stir in the sun-dried tomatoes and stir. Set aside. Heat milk in a small pot until hot, but not boiling. In another sauce pan melt butter and add all-purpose flour, stirring until well-blended. Add milk and whisk until blended well. Add to this mixture, salt, nutmeg and black pepper. Continue cooking until thickened.
Fill a large pot to three-fourths full and bring to a boil. Add a bit of olive oil to the water. Add about 1 tablespoon salt and lasagna noodles. Cook until just tender. Drain.
In a rectangular baking dish add a bit of the white sauce to the bottom and begin to layer with lasagna, followed by vegetables and Parmesan cheese. Add a thin coat of the sauce on top of the layer. Repeat layering ingredients ending with sauce and Parmesan cheese.
Cover baking dish loosely with aluminum foil leaving an opening for steam to escape. Bake for about 30 minutes and remove foil. Bake an additional 15-20 minutes until the top is slightly browned. Remove from oven and allow to rest for 10 minutes before serving.
Serve with a green salad. How good is that...