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Categories:
butter mushrooms onion garlic spinach pepper salt lasagna noodles flour chicken broth milk thyme dried basil Havarti cheese Gouda cheese
Viewed: 17 - Published at: 6 years agoIngredients
- 5 tablespoons butter, divided
- 16 ounces sliced mushrooms
- 3/4 cup onion, finely chopped
- 3 garlic cloves, minced
- 10 ounces frozen chopped spinach, thawed, squeezed dry
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 10 lasagna noodles
- 1/4 cup flour
- 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
- 1 cup 2% low-fat milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 lb havarti cheese, shredded
- 7 ounces gouda cheese, shredded
Method
- Melt 1 tablespoon butter in a large saute pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
- Add the onions and garlic, and saute for 3 minutes.
- Add the drained, chopped spinach, salt, and pepper, stir well and saute for an additional 5 minutes.
- Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
- Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
- As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
- Combine the shredded cheeses together until well mixed.
- Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
- Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
- Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
- Repeat the process, ending with the sauce.
- Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
- Remove from oven and let sit a few minutes before serving.
