Fresh Spinach And Sun-Dried Tomato Lasagna
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 tbsps
Olive Oil1 stalk
Celery (finely chopped)1360 g
Mushroom (chopped)2 cloves
Garlic (minced)1 cup
White Wine (dry)1 tsp
Dried Thyme1 pinch
Salt1 cup
All-Purpose Flour3 cups
Heavy Whipping Cream1 tsp
Ground Nutmeg8 cups
Spinach (rinsed)1 cup
Grated Parmesan CheeseDirections:
1
Cook lasagna in boiling salted water in a large pot until al dente
2
Drain
3
Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat
4
Add the chopped onion, celery, and carrots, stir and cook until onions have softened
5
Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes
6
Add wine and cook until most of the liquid has evaporated
7
Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme
8
Bring to a simmer, then reduce heat to low and simmer until thick
9
Season with salt and pepper
10
To make the white sauce, heat remaining oil in a heavy pan over low heat
11
Add flour, whisk constantly until the flour begins to turn a light brown
12
Remove pan from heat and whisk in cream
13
Season with nutmeg and a pinch of salt
14
Remove from heat and set aside
15
To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce
16
Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce
17
Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles
18
Repeat 5 times
19
In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes
20
Let stand for 10 to 15 minutes
21
Serve warm