Monday, July 5, 2010

Spinach Lasagna

Here's a new recipe I'm trying this week from a family cookbook.

Spinach Lasagna

12 lasagna noodles, partially cooked
1 cup Parmesan cheese
2 cups grated mozzarella cheese

Vegetable Filling;
2 Tbsp butter
2 Tbsp oil
1 large onion, finely chopped
1/2 cup celery, finely chopped
2 cloves garlic, crushed
2 cups sliced fresh mushrooms
2 cups fresh spinach (I'm using frozen, with water squeezed out)
1 tsp basil
1/2 tsp each of salt, marjoram, and oregano
1 cup small curd cottage cheese

2 1/2 Tbsp butter
2 1/2 Tbsp flour
2 cups milk
1 cup chicken stock
1 tsp salt
Handful of mozzarella cheese (about 1/3 cup)
2-3 Tbsp Parmesan cheese
dash pepper
dash nutmeg

Vegetable Filling: In a large skillet, heat butter and oil over high heat. Cook onion, celery, and garlic until soft, about 3 minutes. Add sliced mushrooms and cook until tender. Add chopped spinach, basil, salt, marjoram, and oregano. Cook, stirring constantly, and then mix in cottage cheese.

Sauce: In a saucepan, melt butter over medium heat, stir in flour and cook for 2 minutes. Gradually add milk and stock and bring back to boil, stirring constantly. Add cheese and stir to melt. Add spices and set aside.

Lasagna: Spread 1/3 of the sauce on bottom of greased 9 x 13 inch pan. Sprinkle 1/3 of Parmesan over top and cover with 4 lasagna noodles. Spread 1/2 the veggie filling over top, then repeat the sauce, noodles, and Parmesan. Put on remaining veggie filling and repeat the sauce, noodles, and Parmesan. Sprinkle the top with mozzarella. Bake at 350 degrees F for 35-45 minutes until sauce bubbles and cheese is golden brown.

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