October 12, 2009

Mushroom Spinach Lasagna

Posted in Pasta: baked tagged , , , , at 10:26 pm by jenniec00ks

food 005Finally!  The weather in Atlanta is super chilly and I need to use my heater, aka my oven!  So I made this super easy 9″x9″ lasagna that makes ~3 large portions.  It’s currently meat-less because I didn’t have any cooked chicken on hand this week.  I think it would easily feed 4-5 if some shredded chicken meat was added (just buy a rotisserie from the store, shred ~2 cups your favorite parts, I like a combination of white/dark meat.)

This is similar to my garlic alfredo recipe from a while back, but even easier, if you can imagine.  In a nutshell, this is mushrooms, frozen spinach, milk, cheese, and pasta.  But here’s a more exact recipe for those who don’t have much luck tossing arbitrary amounts of food in a pot 😉

Ingredients:

2.5 cups of milk
12 oz. mushrooms, white or cremini, washed & sliced
1 cup of your favorite white cheese shredded (parm, romano, asagio, mozz)
1 box frozen spinach
6 lasagna noodles, I used the wider (~4.5 inches) no-boil kind.  If you only have the traditional kind, go ahead and boil 6-7 according to the time on the box.
4 cloves garlic, minced
2 tablespoons of olive oil or butter, your choice.  I used 1 tbsp of each.
2 tbsp all-purpose white flour
Salt, pepper, nutmeg

1. Cook the spinach in the microwave per the box instructions.  Drain as best you can. Doesn’t have to be bone dry, no worries.

2. Mince the garlic and set aside to have ready.

3. Start heating your choice of fat (olive oil/butter) over medium heat in a saucepan (pot).

4. While your pot is warming up, slice up the mushrooms.  Drop them in after you’ve chopped a few so that they don’t have the chance to turn pink.

5. After all the mushrooms are in, toss the garlic in on top.  Cook for 6-7 minutes, until the mushrooms are softened and there’s quite a bit of liquid in the pot.

6. Add 2 heaping tablespoons of flour to the pot and stir.  It should absorb all of the liquid in the bottom of the pot and make the mushrooms sort of sticky.  Add a dash more if necessary.

7. Turn the heat up to medium high, and pour in the 2.5 cups of milk while stirring gently.

8. Stir until it boils, then turn the heat back down to medium and let simmer until it thickens a bit.  During all this stirring, season with a tsp of salt, pepper to taste, and dash of nutmeg.  Be careful, nutmeg can be overpowering.

9. Add 3/4 cups of cheese to the sauce and turn the heat off once it melts.

10. Put a thin layer of sauce in the bottom of 9″x9″ pan, then 2 lasagna noodles.  If you have the narrower kind that you have to boil first, then you’ll probably need to tear them up to fit 2 in one layer.

11. Add a layer of sauce, then noodles, and repeat 2 more times.

12. Sprinkle the last 1/4 cup of shredded cheese on the top.

13. Bake in a preheated 375 degree Fahrenheit oven for 35 minutes or until bubbly and brown.

Y’all enjoyyyyyyy!  ❤ Jennie

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