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Categories:
lasagna noodles olive oil sweet Vidalia onions mushrooms red wine salt black pepper baby spinach Ricotta cheese basil freshly salt olive oil flour milk salt goat walnuts basil freshly
Viewed: 14 - Published at: 3 years agoIngredients
- 8 ounces lasagna noodles prefer whole wheat
- 2 1/2 tablespoons olive oil or other vegetable oil
- 3 large sweet vidalia onions thinly sliced
- 4 medium mushrooms, portabello caps, gills removed and diced
- 1/2 cup red wine
- 1 teaspoon salt or to taste
- 1 x black pepper freshly ground, to taste
- 4 cups baby spinach
- 2 cups ricotta cheese prefer low-fat or nonfat
- 13 cup basil freshly chopped, lightly packed
- 1/2 teaspoon salt or to taste
- 1 1/2 tablespoons olive oil or canola lil, or any vegetable oil
- 3 tablespoons flour, all-purpose
- 2 cups milk 1% or 2%
- 1/2 teaspoon salt or to taste
- 2 ounces goat (chevre) cheese crumbled, or blue cheese
- 1/2 cup walnuts chopped
- 4 tablespoons basil freshly chopped
Method
- Bring a large pot of water to a boil.
- Cook noodles until not quite al dente, about 2 minutes less than the package directions.
- Drain, return the noodles to the pot and cover with cool water.
- For the onion filling:
- Meanwhile, heat 2 1/2 tablespoons oil in a large skillet over medium heat.
- Stir in onions and cook, stirring constantly, until golden brown and very soft, 25 to 30 minutes.
- (If they start to stick, stir in water 3 to 4 tablespoons at a time to prevent burning.)
- Stir in mushrooms and cook, stirring, until just beginning to soften, 3 to 5 minutes.
- Stir in wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 3 to 4 minutes.
- Remove from heat, stir in black pepper.
- For the spinach filling:
- Put spinach, ricotta, basil and 1/2 teaspoon salt in a food processor and process until smooth.
- For the white sauce:
- Heat 2 1/2 tablespoons oil in a medium saucepan over medium-high heat.
- Stir in flour until bubbling, about 30 tio 35 seconds.
- Slowly add in milk and 1/2 teaspoon salt and bring to a boil, whisking frequently.
- Cook, whisking, until the sauce has the consistency of thick gravy, about 1 to 2 minutes
- Stir in cheese and gently stir until it is melted.
- Remove from the heat.
- (The sauce will continue to thicken as it sits.)
- For assembling lasagna:
- Preheat oven to 375F.
- Spray a 9-by-13-inch baking pan with cooking spray.
- Drain the noodles and spread out on a kitchen towel.
- Spread 1/2 cup white sauce evenly in the prepared baking pan.
- Arrange a layer of noodles over the sauce.
- Spread half of the spinach filling evenly over the noodles and top with one-third of the onion filling.
- Spread another 1/2 cup white sauce evenly over the onions.
- Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce.
- To finish:
- Top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread the remaining white sauce on top.
- Sprinkle with walnuts and basil.
- Bake until hot and bubbling, 30 to 35 minutes.
- Allow to cool for a few minutes.
- Serve warm.
