Spinach, and Goat Cheese Lasagna a perfect lasagna with a medley of spinach, shallots, Portobello mushrooms and cheeses giving it an unforgettably wonderful flavor.
- 2/3 cup olive oil, divided use
- 2 shallots, minced fine
- 2 cloves garlic, peeled and minced fine
- 2 lbs. Portobello mushrooms, stems removed, wiped clean, and sliced
- 1/3 cup dry white wine
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 1/2 cups fresh ricotta cheese
- 2 cups grated mozzarella cheese salt and pepper to taste
- 1 lb fresh baby spinach, rinsed and well drained
- 12 oz soft goat cheese (chevre), divided use
- 1/3 teaspoon fresh grated nutmeg
- 1 lb dried lasagna noodles, cooked and drained
1. Preheat oven to 350 degrees F. Spray 11 X 9-inch baking pan with non-stick spray; set aside.
2. In large saucepan, heat 1/3 cup olive oil. Add shallots and garlic; saute until tender, about 2 minutes. Add mushrooms; saute another 4 to 5 minutes; stir frequently.
3. Pour wine around the edge of the pan to deglaze; simmer until liquid has almost evaporated.
4. Remove from heat; add herbs, ricotta and half the grated mozzarella; season with salt and pepper to taste; set aside.
5. In large skillet, heat remaining 1/3 cup olive oil; add spinach and saute until tender, about 2 to 3 minutes.
6. Transfer spinach to colander and drain, pressing with the back of a spoon or spatula to remove the excesswater. Transfer drained spinach to large bowl; add remaining mozzarella and half the goat cheese; sprinkle with the nutmeg and stir until mixture is creamy.
7. Spread 1/3 mushroom mixture over prepared baking dish; top with a layer of pasta; spoon ½ the spinach mixture over.
8. Continue to layer in baking dish – pasta, mushrooms, pasta, spinach. Finish with a layer of mushrooms and top with remaining goat cheese. Cover with foil.
9. Place baking dish in preheated oven and bake for 35 minutes or until heated through. Remove foil and continue to bake an additional 10 to 15 minutes, until cheese has browned and is bubbling. Allow to rest for 10 minutes before cutting.