Spinach Lasagna With Mushroom Ragu Recipes

SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside.
• Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork.
• Mix the ricotta, 1/2 cup Parmesan, the egg and parsley in a medium bowl. Season with 1/2 teaspoon salt and a few grinds of pepper.
• To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer.
• Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and Fontina. Spread 1 1/2 cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and Fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, Fontina and 1/4 cup Parmesan.
• Cover the dish with foil, tenting it so it doesn't touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.

SPINACH LASAGNA III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
• Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
• Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

WINTER LASAGNA WITH MUSHROOMS, SPINACH, AND TARRAGON

Steps:

• Make mushroom ragu: melt 2 tablespoons butter in a big skillet over medium heat; add in mushrooms; saute for 4 minutes, until they give off their liquid and it reduces to a glaze.
• Stir in the chopped spinach, tarragon, and nutmeg; cook/stir for 1 minute; remove from heat, cover, and set aside.
• Make white wine veloute: put cut up 8 tablespoons butter and onion in a large, cool saucepan; set over medium-low heat; as the butter melts, stir often so that the onion is coated.
• Decrease heat to low and cook until the onion is very soft, almost caramelized, and golden, stirring often, about 12 minutes.
• Cover and decrease heat even further, and cook for another 5 minutes, stirring once or twice.
• Meanwhile, position the oven rack in the center of the oven; preheat to 400°.
• Take the lid off the pan and sprinkle with flour evenly over the onion.
• Whisking constantly, cook just so the flour loses its raw taste and forms a paste with the liquid in the pan, about 20 seconds (do not brown).
• Whisk in the broth and milk in a slow, steady stream; increase heat to medium-low and continue cooking, whisking constantly, until the sauce starts to bubble and gets noticeably thicker, about 2 minutes.
• Whisk in the wine and continue simmering, whisking all the while, until thickened like a heavy cream sauce, about 2 minutes.
• Set the pan aside off the heat and give the mixture one more good whisking.
• Layer the casserole in a 13x9 inch baking dish as follows: ½ cup white wine veloute, spread across the bottom of the dish; 3 no-boil noodles, 2 cups white wine veloute, spread over the noodles with a rubber spatula; half the mushroom ragu, spread gently over the casserole, 1/3 of the grated cheese, 3 no-boil noodles, 2 cups white wine veloute; the remaining mushroom ragus; half the remaining cheese, the remaining noodles, the rest of the white wine veloute; and finally the rest of the grated cheese.
• Bake, uncovered, until bubbly and set, about 40 minutes.
• Let stand at room temperature for 5-10 minutes before serving.