Creamy Spinach and Three Mushroom Lasagna
Layers of spinach and mushrooms are tucked between lasagna noodles and a creamy sauce in this rich vegetarian dish. Perfect for a Meatless Monday dinner.
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Ingredients
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- 9 lasagna noodles
- 2 cups Scissortail Farms spinach leaves
- 1 tablespoon Scissortail Farms fresh thyme leaves
- 2 tablespoons Scissortail Farms fresh basil leaves
- 1 tablespoon Scissortail Farms fresh oregano leaves
- 2 tablespoons Hiland Dairy Unsalted Butter
- 2 tablespoons olive oil
- 1 cup J-M Farms Button Mushrooms, sliced
- 1 cup J-M Farms Cremini Mushrooms, sliced
- 1 cup J-M Farms Shiitake Mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup Shawnee Mills All Purpose Flour
- 3 cups Hiland Whole Milk
- Pinch nutmeg
- Kosher salt and fresh cracked black pepper
- 1 (16 ) ounce package Hiland small curd cottage cheese
- 3 cups shredded mozzarella cheese, divided
- 3/4 cup freshly grated parmesan cheese, divided
- Scissortail Farms Parsley Leaves, garnish
- Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes until al dente. Remove noodles from pot, but keep water.
- Cook spinach in gently boiling pasta water for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Set aside.
- In a saute pan over medium to medium-high heat, warm butter and olive oil. Cook mushrooms, onion and garlic until onions are tender, about 4 minutes, stirring occasionally. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, stirring constantly until slightly thickened, about 2 to 3 minutes. Stir in thyme, basil, oregano and nutmeg cooking about 1 minute. Season with salt and pepper, to taste.
- In the bottom of a 9-by-13-inch baking dish, spread 1 cup mushroom sauce. Top with 3 lasagna noodles, half the cottage cheese, half the spinach, half the mozzarella cheese and half the Parmesan cheese.
- Repeat for a second layer, ending with cheese.
- Place into oven and bake for 40 to 45 minutes, or until bubbling. Let cool 10-15 minutes before serving.
- Garnish with parsley.