Wild Mushroom-And-Spinach Lasagna With Goat-Cheese Sauce
- 1 1/2 cups boiling water
- 1 cup dried porcini mushrooms (about 1 ounce)
- 2 (3 1/2-ounce) packages shiitake mushrooms
- Cooking spray
- 1 (8-ounce) package presliced button mushrooms
- 1/2 teaspoon salt, divided
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper, divided
- 1/4 cup dry white wine
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups fat-free milk
- 1/2 cup (2 ounces) crumbled goat cheese
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 6 no-boil lasagna noodles (such as Barilla or Vigo)
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 2 cups chopped plum tomato
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- Preheat oven to 375u0b0.
- Combine the water and porcini in a medium bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving 1 cup soaking liquid. Bring the soaking liquid to a boil in small saucepan; reduce heat to medium, and cook until reduced to 1/4 cup (about 5 minutes). Remove the stems from shiitakes; discard stems. Slice shiitake caps.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add porcini, shiitake, and button mushrooms, 1/4 teaspoon salt, thyme, and 1/8 teaspoon pepper; saute 12 minutes or until softened. Add wine; cook 2 minutes or until liquid almost evaporates.
- Melt the butter in a medium saucepan over medium heat. Add the flour, and cook for 30 seconds, stirring constantly with a whisk. Gradually add 1/4 cup porcini mushroom liquid and milk, stirring with a whisk until blended. Cook until mixture thickens (about 4 minutes). Remove from heat. Add the goat cheese, 2 tablespoons Parmesan, 1/4 teaspoon salt, and1/8 teaspoon pepper, and stir until cheese melts.
- Spread 1/2 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce, and top with half of mushroom mixture, half of spinach, 3/4 cup tomato, 1/2 cup cheese sauce, and 1/4 cup mozzarella. Repeat layers, ending with noodles. Spread remaining cheese sauce over noodles. Sprinkle with 1/4 cup mozzarella, 1/2 cup tomato, and 2 tablespoons Parmesan. Cover and bake at 375u0b0 for 25 minutes. Uncover and bake an additional 25 minutes. Let stand 5 minutes.
boiling water, porcini mushrooms, shiitake mushrooms, cooking spray, button mushrooms, salt, thyme, black pepper, white wine, butter, flour, milk, goat cheese, parmesan cheese, lasagna noodles, tomato, mozzarella cheese
Taken from www.myrecipes.com/recipe/wild-mushroom-and-spinach-lasagna-with-goat-cheese-sauce (may not work)