Melanie's White Lasagna
Using Gorgonzola, instead of a traditional mozzarella adds such a decadent flavor to the lasagna, while still keeping the recipe light. This dish was a hit with the whole family!
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- 8 oz
- no-cook lasagna noodles, preferably whole-wheat
- 5 medium
- portobello mushroom caps, diced
- 3 large
- sweet onions, thinly sliced
- 4 c
- baby spinach
- 2 c
- nonfat ricotta cheese
- 2 c
- non-fat milk
- 2 oz
- crumbled gorgonzola cheese
- 1/2 c
- chopped fresh basil
- 1/2 c
- red wine
- 4 Tbsp
- light butter (i used "i can not believe its butter")
- 2 Tbsp
- whole wheat flour
- garlic cloves
- 2 tsp
- 1/2 tsp
1Preheat oven to 375 degrees
2To prepare onion filling: heat 3 tbsp butter in a large skillet over medium heat.
3Add onions and cook, stirring frequently, until golden brown and very soft, about 20 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes.
4Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
5To prepare spinach filling: Place spinach, ricotta, basil, garlic and 1/2 teaspoon salt in a food processor and process until smooth.
6To prepare white sauce: Heat 1 tbsp butter in a medium saucepan over medium-high heat.
7Add flour and stir until bubbling, about 30 seconds.
8Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute.
9Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
10To assemble lasagna: Coat a 9-by-13-inch baking pan with cooking spray
11Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce.
12Spread half of the spinach filling over the noodles and top with one-third of the onion filling.
13Evenly spread 1/2 cup white sauce over the onions.
14Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce.
15To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top.
16Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving. Cut into 8 equally sized servings.