I've had a craving for mushrooms lately, so I picked some up at the store today. I also had some kale and baby spinach in the refrigerator as well as some cream that needed to be used soon, so I decided to make a lasagne. It made a wonderful dinner. I thought I'd share the recipe, although I don't really measure when I cook (except for baking) so the measurements are 'guesses'. I made an 8 X 8 pan, so double everything if you want to use a 9 x 13 pan.
Filling:
Sliced mushrooms (1 1/2 cups)
Chopped onions (3/4 cup)
Kale (small handful torn into small pieces)
Baby Spinach (small handful torn into small pieces)
Saute the onions in a pan with a bit of butter until translucent. Add the mushrooms, kale, and spinach and cook until the mushrooms are tender. Set aside.
Second filling:
Ricotta cheese (2/3 cup?)
1 egg
salt and pepper to taste
Italian Seasoning (1/2 tsp)
Parmesan cheese (2 Tb?)
Mix all ingredients and set aside.
Sauce:
Butter (1 or 2 Tb)
Garlic (2 cloves minced)
Vegetable broth (1 cup?)
Heavy Cream (1/2 cup?)
Italian Seasoning (1/2 tsp?)
Arrowroot (if needed to thicken)
Parmesan cheese (2 Tb?)
Melt the butter in the pan, add garlic and saute for a minute or so. (By this time your kitchen should smell really delicious!) Add vegetable broth and whisk in heavy cream. Add Italian seasoning. You can add a bit of arrowroot powder at this point if you want it to thicken a bit more. Cook over medium low heat until thick. Whisk in some parmesan cheese.
I like to use the no boil noodles. If you aren't using those, you'll need to cook the noodles before layering the lasagne. To layer the lasagne:
Put a few spoonfuls of sauce on the bottom of the pan. Layer with noodles, then spread half of the ricotta filling over the noodles. Layer half of the mushroom filling over the ricotta and sprinkle a bit of shredded mozzarella cheese on top. Repeat all layers beginning with the sauce. Add one last layer of noodles, the remaining sauce and some shredded mozzarella. Bake at 350 for about 30 minutes until bubbly.
Enjoy!