Recipe by Julesong
This is a very rich, very tasty lasagna for when you're feeling like indulging. An "oh my goodness" with much rolling of eyes and moaning with pleasure kind of lasagna. :) You might want to serve it in smallish pieces so that people can eat it, love it, and still have room for seconds. I wanted a rich lasagna when I created the recipe, and that's how it came out - I'm very pleased with it!
Top Review by Liv
This lasagna is absolutely fabulous. I made it for my [picky] family, and even my sister enjoyed it. It's very rich, so it would be best to serve it with a side salad or even some bread or other veggies. I used havarti instead of provalone or jarlsberg, and it was delicious. One suggestion I will make [especially if you really like mushrooms] is to add one or two extra cups of sliced mushrooms, since those buggers really cook down a lot. And also, have all of the ingredients prepared before you start the actually cooking [with the exception of the lasagna noodles...cook those ahead of time], because once the cooking starts, it goes pretty quick, and there's no time to be shredding cheese or mincing shallots. All in all, though, this is a delightful change from the standard tomato-based lasagna.
- 7 tablespoons butter, divided
- 16 ounces sliced mushrooms
- 1⁄2 cup chopped green onion
- 1⁄4 cup minced shallot
- 3 cloves garlic, minced
- 16 ounces frozen chopped spinach, thawed,squeezed dry
- 1 teaspoon white pepper
- 1⁄2 teaspoon salt
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1⁄4 cup flour
- 1 1⁄4 cups chicken broth or 1 1⁄4 cups vegetable broth
- 1 cup heavy cream
- 1⁄3 cup dry white vermouth
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 1 lb jarlsberg cheese or 1 lb provolone cheese or 1 lb havarti cheese, shredded
- 1⁄4 lb smoked gouda cheese, shredded
- 1⁄4 cup half-and-half
- 1⁄2 cup grated parmesan cheese (optional)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
- Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
- Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
- Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
- Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
- Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
- Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
- As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
- Combine the shredded cheeses together until well mixed.
- Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
- Pour the half-and-half into the bottom of the baking pan.
- Lay 4 cooked noodles in a single layer in the pan.
- Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
- Repeat the process twice, ending with the sauce.
- Sprinkle with grated Parmesan (if using).
- Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
- Remove from oven and let sit 15 minutes before serving.
- Makes 8 to 10 servings.