Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Lasagna Noodles 1 1/2 c Parmesan Cheese; grated
3 tb Olive Oil -divided
2 Cloves Garlic; finely 2 tb Tomato Paste
-chopped Salt
3 Shallots; finely chopped Pepper
3/4 lb Button Mushrooms; chopped 30 oz Frozen Chopped Spinach;
1/2 lb Shiitake Mushrooms; chopped -thawed and squeezed dry
1/4 c Butter 1 1/2 c Ricotta Cheese
1/4 c All-Purpose Flour 3 lg Eggs; lightly beaten
3 c Milk 1 1/2 ts Dried Basil
1/2 c Gorgonzola Cheese; crumbled 1/8 ts 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

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