Lasagna With Spinach, Wild Mushrooms And Thre

Directions

1. Cook lasagna noodles according to package instructions; set aside. Place oil in large, heavy skillet over medium heat. Add in garlic and shallots; cook, about 5 min, till soft. Add in mushrooms; cook till liquid is evaporated, about 10 min. With slotted spoon, transfer to a large bowl and reserve.
2. Heat butter in skillet, blend in flour and cook for 2 min, stirring constantly. Gradually whisk in lowfat milk; bring to a simmer. Cook, stirring, till sauce thickens, about 5 min. Stir in Gorgonzola, 1/2 c. Parmesan cheese and the tomato paste. Continue cooking and stirring till the cheese is melted. Stir half the mushroom mix into sauce. Add in salt and pepper to taste. Remove from heat and reserve.
3. In a large mixing bowl, combine spinach, ricotta, 3/4 c. Parmesan cheese, Large eggs, basil, nutmeg, salt and pepper to taste with remaining mushroom mix; stir to blend. Preheat oven to 375 F. Spread a thin layer of sauce on bottom of a 2 qt casserole of deep baking dish. Place layer of noodles over sauce. Spoon layer of spinach/mushroom filling over noodles and top with sauce. Repeat layers, ending with noodles and a thin layer of sauce. Sprinkle remaining 1/4 c. Parmesan cheese over top. Bake 35-40 min or possibly till browned and bubbly.