Creamy Spinach Mushroom Lasagna

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This is a very rich, very tasty lasagna for when you're feeling like indulging. An

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Steps

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Preheat oven to 350 degrees f.

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Cook the lasagna noodles according to the package directions.

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Drain , rinse immediately with cold water and then drain again.

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Toss with 1 tbsp olive oil and set aside.

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Melt 2 tablespoon butter in a large saut pan over medium-high heat.

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Add the mushrooms and cook until golden , about 5 minutes.

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Reduce heat to medium and add the green onions , shallots , and garlic , and saut for 3 minutes.

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Add the drained , chopped spinach , white pepper , and salt , stir well and saut for an additional 5 minutes.

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Transfer the mushroom / spinach mixture to a bowl and set aside.

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Over medium heat melt the remaining butter in the previously-used saucepan.

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Add the flour and cook , stirring constantly to keep it from browning.

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Gradually add the chicken or vegetable broth , cream , and vermouth.

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Cook , stirring occasionally , until smooth and thickened , about 5 minutes.

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As soon as sauce begins to boil , remove it from the heat and season with thyme and basil.

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Co.

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Ingredients

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butter, sliced mushrooms, green onion, shallot, garlic, frozen chopped spinach, white pepper, salt, lasagna noodles, olive oil, flour, chicken broth, heavy cream, dry white vermouth, dried thyme, dried basil, jarlsberg cheese, smoked gouda cheese, half-and-half, parmesan cheese