Creamy Spinach Mushroom Lasagna

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 7 tablespoons butter, divided
• 16 ounces sliced mushrooms
• 1/2 cup chopped green onion
• 1/4 cup minced shallot
• 3 cloves garlic, minced
• 16 ounces frozen chopped spinach, thawed,squeezed dry
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 12 lasagna noodles
• 1 tablespoon olive oil
• 1/4 cup flour
• 1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
• 1 cup heavy cream
• 1/3 cup dry vermouth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 lb jarlsberg cheese or 1 lb provolone cheese or 1 lb havarti cheese, shredded
• 1/4 lb smoked gouda cheese, shredded
• 1/4 cup half-and-half
• 1/2 cup grated parmesan cheese (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 tbsp olive oil and set aside.
• 3 melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• 4 reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
• 5 add the drained, chopped spinach, pepper, and salt, stir well and sauté for an additional 5 minutes.
• 6 transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
• 7 over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
• 8 gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• 9 as soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
• 10 combine the shredded cheeses together until well mixed.
• 11 butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
• 12 pour the half-and-half into the bottom of the baking pan.
• 13 lay 4 cooked noodles in a single layer in the pan.
• 14 layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
• 15 repeat the process twice, ending with the sauce.
• 16 sprinkle with grated parmesan (if using).
• 17 cover the pan with foil and bake at 350f for 20 minutes, then remove foil and bake 20 minutes longer.
• 18 remove from oven and let sit 15 minutes before serving.
• 19 makes 8 to 10 servings.