Mushroom Spinach Lasagna

• 12 cup shallot, minced
• 2 teaspoons fresh sage leaves, finely chopped
• 2 tablespoons olive oil
• 1 lb mushroom, sliced
• 1 teaspoon salt
• 14 teaspoon pepper
• 13 cup butter
• 14 cup flour
• 2 cups vegetable broth
• 2 cups whole milk
• 2 tablespoons dry sherry (optional)
• 14 teaspoon ground nutmeg
• 2 cups gruyere cheese, shredded
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 20 ounces frozen spinach, thawed and squeezed dry
• 12 teaspoon salt
• 18 teaspoon ground nutmeg
• 6 ounces roasted red peppers, drained dried and julienned (jarred kind)
• 9 -12 no-boil lasagna noodles
• 34 cup parmesan cheese, fresh grated

1. Make the sauce:.
2. In a large skillet, heat 2 tablespoons olive oil.
3. Add shallots and sage, and cook, stirring, until slightly softened.
4. Add mushrooms, salt and pepper, continue to cook until mushrooms are soft and most of the liquid has evaporated, stirring occasionally.
5. Add butter, stirring until it's melted.
6. Whisk in flour, and cook for about 2 minutes, whisking constantly.
7. Add broth, and continue to whisk until the mixture comes to a boil.
8. Add milk, sherry, and nutmeg; return to a boil.
9. Remove from heat, and stir cheese into the hot sause until melted and smooth.
10. Make the vegetables:.
11. In a large skillet, heat 2 tablespoons oil.
12. Add garlic, and stir for 30 seconds until fragrant.
13. Add spinach, salt and nutmeg, stir well to combine the ingredients.
14. Cook for 1-2 minutes, then remove from heat.
15. Assemble the lasagna:.
16. For a 9x13 pan:.
17. Grease the pan.
18. Spread 1/2 cup sauce in the bottom of the pan.
19. Lay 3 lasagna noodles over the sauce.
20. Spread spinach over the noodles.
21. Cover spinach with 1/2 cup sauce.
22. Lay 3 lasagna noodles over the sauce.
23. Spread peppers over the noodles.
24. Cover peppers with 1/2 cup sauce.
25. Lay 3 lasagna noodles over the sauce.
26. Top with remaining sauce.
27. Sprinkle with parmesan cheese.
28. For 2 8x8 pans:.
29. Grease the pans.
30. Spread 1/4 cup sauce in the bottom of each pan.
31. Lay 2 lasagna noodles over the sauce in each pan.
32. Spread 1/2 of the spinach over the noodles in each pan.
33. Cover spinach with 1/4 cup sauce in each pan.
34. Lay 2 lasagna noodles over the sauce in each pan.
35. Spread 1/2 of the peppers over the noodles in each pan.
36. Cover peppers with 1/4 cup sauce in each pan.
37. Lay 2 lasagna noodles over the sauce in each pan.
38. Top with remaining sauce.
39. Sprinkle with parmesan cheese.
40. To freeze, wrap each pan well, and freeze.
41. Thaw completely before cooking, and let stand at room temp for 1/2 hour before baking.
42. Heat oven to 350F.
43. Bake, uncovered, 45 to 50 minutes until the lasagna is bubbly and the cheese begins to brown.
44. Let stand for 10 minutes before cutting and serving.

shallot, sage, olive oil, mushroom, salt, pepper, butter, flour, vegetable broth, milk, sherry, ground nutmeg, gruyere cheese, olive oil, garlic, frozen spinach, salt, ground nutmeg, red peppers, noodles, parmesan cheese

Taken from www.food.com/recipe/mushroom-spinach-lasagna-330064 (may not work)