This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
- In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese.
- Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
- Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
- In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.
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Sultan Sh
[email protected]This lasagna was a disaster! The pasta sheets were stuck together and the filling was watery. I would not recommend this recipe.
Umor Faruk
[email protected]I'm not sure what I did wrong, but my lasagna turned out really dry. I think I might have overcooked it.
Thomas Howk
[email protected]This lasagna is amazing! I love the combination of wild mushrooms and spinach. It's the perfect dish for a special occasion.
Star light
[email protected]This lasagna was easy to make and it turned out great. The only thing I would change is that I would add more garlic to the sauce.
Audrey Denise
[email protected]I've made this lasagna several times and it's always a hit. My family loves the creamy sauce and the crispy cheese topping. It's the perfect comfort food for a cold night.
MeHrOo Khan
[email protected]This lasagna was a total flop. The pasta sheets were mushy and the filling was bland. I would not recommend this recipe.
Art Craft
[email protected]This lasagna was a bit too rich for my taste. I think I would have liked it better if I had used less cheese.
ESTHER TSHIKOVHI
[email protected]I'm not a big fan of lasagna, but this recipe changed my mind. The combination of wild mushrooms, spinach, and cheese was amazing. I would definitely make this again.
Reggie Hawkins
[email protected]This lasagna was delicious! The flavors were perfect and the texture was spot-on. I will definitely be making this again and again.
Syed Syedmomin
[email protected]This lasagna was really easy to make and it turned out great. The only thing I would change is that I would use a different type of cheese. I used mozzarella and cheddar, but I think a combination of ricotta and Parmesan would be better.
Aftasam Rehmat
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it. I especially liked the crispy cheese topping.
Umar Maqsood
[email protected]This lasagna was a disaster! The pasta sheets were too thick and the filling was too watery. I ended up throwing it away.
Nazish Waseem
[email protected]This lasagna was just okay. The flavors were a bit bland for my taste. I think I would have liked it better if I had added more spices.
SK ASHIKA
[email protected]I was a bit skeptical about this recipe because I'm not a huge fan of mushrooms. But I was pleasantly surprised! The mushrooms added a really nice earthy flavor to the lasagna. I would definitely make this again.
lahoriya
[email protected]This lasagna was amazing! The flavors were perfect and the texture was spot-on. I will definitely be making this again.
Treasure Gold
[email protected]This recipe was easy to follow and turned out great. The lasagna was creamy and flavorful. I would definitely make it again.
Sojib Hossen
[email protected]This lasagna was a hit with my family! The combination of wild mushrooms, spinach, and cheese was delicious. I especially loved the crispy edges of the pasta sheets.