Mixed mushroom lasagna with spinach and fresh basil is a simple Italian dish that you can prepare rather quickly, making it ideal for weekday meals or impromptu dinner parties. Serve mixed mushroom lasagna with a crisp green salad, a loaf of hot French or Italian bread with rosemary-garlic butter, and a glass of chilled, dry white wine. This lasagna also travels quite well and is delicious cold, so it is perfect for picnics or long trips.
Instructions
1. Grease an ovenproof baking dish with butter. Preheat the oven to 400 degrees F.
2. Melt 6 tbsp. butter in a large sauté pan. Add the garlic, shallots and mushrooms, and cook over low heat for 2-3 minutes. Stir in the spinach, Grana Padano cheese, nutmeg and fresh basil, and season with sea salt and cracked black pepper to taste. Set aside until needed.
3. Melt the remaining butter in another sauté pan and add the flour. Cook over low heat for 1 minute and add the hot milk while whisking constantly. Stir in the Cheshire cheese and season with sea salt and cracked black pepper to taste.
4. Put half of the mushroom and spinach mixture in the bottom of the prepared baking dish. Cover the vegetables with a layer of prepared lasagna, and put a layer of the cheese sauce over the pasta. Repeat this process and sprinkle any remaining cheese over the top.
5. Bake in the oven for 30-35 minutes, or until the lasagna is golden brown on top. Remove the lasagna from the oven and let it cool for 5 minutes before serving.
Tags: baking dish, black pepper, black pepper taste, cracked black, cracked black pepper, fresh basil