Ultra-Creamy Spinach and Mushroom Lasagna
- 8 tablespoons (1 stick) unsalted butter, plus more for greasing baking dish, divided
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 2 pounds washed fresh spinach leaves, roughly chopped
- 1 pint (2 cups) heavy cream, divided
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 pound cottage cheese
- 1/2 cup chopped fresh parsley leaves, divided
- 1 egg
- 1 package (15 sheets) no-boil lasagna noodles
- 24 ounces button, cremini, or shiitake mushrooms, stems removed, finely chopped
- 2 medium shallots, finely chopped (about 1/2 cup)
- 2 teaspoons minced fresh thyme leaves
- 1 tablespoon soy sauce
- 2 teaspoons fresh juice from 1 lemon
- 2 tablespoons flour
- 2 cups whole milk
- 12 ounces whole milk mozzarella, grated, divided
- 2 ounces Parmiggiano-reggiano, grated
- Produce
- 1 lemon, fresh juice from (2 teaspoons)
- Garlic (3 medium cloves)
- Parsley, fresh leaves (1/2 cup)
- Shallots, finely chopped (about 1/2 cup), medium (2)
- Spinach, fresh leaves (2 pounds)
- Thyme, fresh leaves (2 teaspoons)
- Condiments
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Flour (2 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Nutmeg (1/2 teaspoon)
- Pasta & Grains
- No-boil lasagna noodles (1 package)
- Dairy
- Butter, unsalted (8 tablespoons)
- Cottage cheese (1 pound)
- Heavy cream (1 pint)
- Whole milk (2 cups)
- Whole milk mozzarella, grated (12 ounces)
- Refrigerated
- Egg (1)
- Other
- 24 ounces button, cremini, or shiitake mushrooms, stems removed, finely chopped
- 2 ounces Parmiggiano-reggiano, grated
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 11, 2012 (4 months ago).
149 people saved this recipe.
