Makes a lasagna in an 8 x 8 baking dish.
Ingredients:
6 spinach lasagna noodles
EVOO
unbleached flour
2 cups skim milk
1 cup defatted chicken stock
3/4 cup freshly grated parmesan cheese
4 oz smozed mozzarella, grated
salt and pepper to taste
herbs de provence
Italian herb blend
fresh parsley
one sweet onion, chopped
3 cloves garlic, minced
1 1/2 pounds cremini mushrooms, quartered
Cook 6 spinach lasagna noodles til al dente -- reserve on parchment paper or waxed paper.
Filling:
Put one tablespoon EVOO in a large skillet. Heat to medium high. Add one diced whole sweet onion. Cook over med-high heat until soft -- about 5 minutes or so. Season with kosher or sea salt and fresh pepper as you like. Add 3 freshly minced garlic cloves and cook until aromatic -- about 30 seconds. Add 1 1/2 pounds quartered cremini (baby portobello) mushrooms. Season with 1 tsp dry italian herbs (I use blend with basil, rosemary and thyme). Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated (8 - 10 minutes). Set off heat and cool. Season with salt and pepper according to your taste.
Grate 4 ounces of smoked mozzarella cheese and reserve.
Grate 1/2 cup fresh parmesand and reserve.
Make a "white sauce" by adding 3 tbsp of EVOO to a lg saucepan. Whisk in 1/3 cup unbleached flour. Cook over medium heat 3 - 4 minutes to eliminate raw flour taste. Whisk in 2 cups skim milk and 1 cup organic chicken broth. Stir over medium-high heat until thick and bubbly. Set off heat and season with 1/2 tsp herbs de provence and pepper.
Assembly:
Spray a deep 8 x 8 baking dish. Put in about 1/2 cup "white sauce" in bottom of dish and spread evenly across. Lay two lasagna noodles across. Scoop 1/2 mushroom mixture over noodles. Top with 1/2 smoked mozzarella and 1/2 parmesan cheese. Ladle 1/2 cup sauce over. Top with 2 more noodles. Add remaining mushrooms, cheese, and 1/2 cup sauce. Lay last two noodles over top all. Put a little sauce over top. Grate another 1/4 cup fresh parmesan -=- sprinkle over all. Top with freshly snipped fresh parsley.
Bake 350 degrees F for 45 minutes. Let rest 30 minutes before serving.
Fabulous -- we enjoyed with St. Francis "old vine" Zinfandel. Yummmmmmmmmmm
Ingredients:
6 spinach lasagna noodles
EVOO
unbleached flour
2 cups skim milk
1 cup defatted chicken stock
3/4 cup freshly grated parmesan cheese
4 oz smozed mozzarella, grated
salt and pepper to taste
herbs de provence
Italian herb blend
fresh parsley
one sweet onion, chopped
3 cloves garlic, minced
1 1/2 pounds cremini mushrooms, quartered
Cook 6 spinach lasagna noodles til al dente -- reserve on parchment paper or waxed paper.
Filling:
Put one tablespoon EVOO in a large skillet. Heat to medium high. Add one diced whole sweet onion. Cook over med-high heat until soft -- about 5 minutes or so. Season with kosher or sea salt and fresh pepper as you like. Add 3 freshly minced garlic cloves and cook until aromatic -- about 30 seconds. Add 1 1/2 pounds quartered cremini (baby portobello) mushrooms. Season with 1 tsp dry italian herbs (I use blend with basil, rosemary and thyme). Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated (8 - 10 minutes). Set off heat and cool. Season with salt and pepper according to your taste.
Grate 4 ounces of smoked mozzarella cheese and reserve.
Grate 1/2 cup fresh parmesand and reserve.
Make a "white sauce" by adding 3 tbsp of EVOO to a lg saucepan. Whisk in 1/3 cup unbleached flour. Cook over medium heat 3 - 4 minutes to eliminate raw flour taste. Whisk in 2 cups skim milk and 1 cup organic chicken broth. Stir over medium-high heat until thick and bubbly. Set off heat and season with 1/2 tsp herbs de provence and pepper.
Assembly:
Spray a deep 8 x 8 baking dish. Put in about 1/2 cup "white sauce" in bottom of dish and spread evenly across. Lay two lasagna noodles across. Scoop 1/2 mushroom mixture over noodles. Top with 1/2 smoked mozzarella and 1/2 parmesan cheese. Ladle 1/2 cup sauce over. Top with 2 more noodles. Add remaining mushrooms, cheese, and 1/2 cup sauce. Lay last two noodles over top all. Put a little sauce over top. Grate another 1/4 cup fresh parmesan -=- sprinkle over all. Top with freshly snipped fresh parsley.
Bake 350 degrees F for 45 minutes. Let rest 30 minutes before serving.
Fabulous -- we enjoyed with St. Francis "old vine" Zinfandel. Yummmmmmmmmmm
