Creamy Spinach and Mushroom Lasagna
INGREDIENTS
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1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
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All-purpose flour, for dusting
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Vegetables:
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3 tablespoons extra-virgin olive oil
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12 ounces cremini mushrooms, cleaned and quartered
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1 medium onion, chopped
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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Sauce:
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2 cups heavy cream, at room temperature
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1 3/4 cups whole milk, at room temperature
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1/3 cup all-purpose flour
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2 cups grated Pecorino Romano
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2 cups shredded mozzarella
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Two 5-ounce bags baby spinach, coarsely chopped
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1/4 packed cup chopped fresh basil
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2 cloves garlic, minced
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 recipe Fresh Pasta, recipe follows, or nine 8- by 5-inch fresh lasagna noodles
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1 1/2 cups shredded mozzarella
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Extra-virgin olive oil, for drizzling
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Fresh Pasta:
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2 cups cake flour
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1 cup all-purpose flour, plus extra for dusting
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4 large egg yolks, at room temperature
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1/8 teaspoon kosher salt
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1/4 cup extra-virgin olive oil
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Read more at: http://www.foodnetwork.com/recipes/creamy-spinach-and-mushroom-lasagna.html?oc=linkback
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