Creamy Spinach and Mushroom Lasagna

Ingredients

• Wheat flour

  Whole-grain

  100g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Mushrooms

  Shiitake, raw

  340g

• Onions

  Raw

  1 medium or 110g

• Pepper

  Spices, black

  ½ tsp or 1g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 ¾ cup or 427g

• Parmesan cheese

  Shredded

  200g

• Mozzarella cheese

  Low sodium

  2 cup, shredded or 226g

• Spinach

  Cooked, boiled, drained, without salt

  5 oz or 142g

• Basil

  Fresh

  25g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lasagna Noodles

  Great Value

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
2. For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
3. For the sauce: In a heavy-bottomed 5-quart saucepan, bring the milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
4. Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
5. Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
6. Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
7. Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
8. (source: https://www.foodnetwork.com/recipes/creamy-spinach-and-mushroom-lasagna-2138576)

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