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.
9 Lasagna Noodles
2 Cups Scissortail Farms spinach leaves
1 tbsp Scissortail Farms fresh thyme leaves
2 tbsp Scissortail Farms fresh basil leaves
1 tbsp Scissortail Farms fresh oregano leaves
2 tbsp Hiland Dairy Unsalted Butter
2 tbsp 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
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 Frams Parsley Leaves, Garnish
Step 1Preheat 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.
Step 2Cook spinach in gently boiling pasta water in for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Set aside.
Step 3In 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.
Step 4Gradually 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.
Step 5In 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.
Step 6Repeat for a second layer, ending with cheese.
Step 7Place into oven and bake for 40 to 45 minutes, or until bubbling. Let cool 10-15 minutes before serving.
Step 8Garnish with parsley.