Wild Mushroom and Spinach Lasagna
- 5 pounds fresh spinach, stems removed
- 1 cup (2 sticks) unsalted butter
- 3 cloves garlic, finely sliced
- 1 pound ricotta cheese
- 2 tablespoons coarse salt
- 1 3/4 teaspoons freshly ground black pepper
- 3 pounds wild mushrooms, (chanterelles, oyster, and shiitake), trimmed, cut into 1-inch pieces
- 3/4 cup Madeira wine
- 1/2 cup chopped fresh flat-leaf parsley
- 4 1/2 cups milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1 cup grated pecorino Romano cheese
- 1 one-pound package fresh spinach lasagna sheets
- This recipe is vegetarian
- Produce
- Flat-leaf parsley, fresh (1/2 cup)
- Garlic (3 cloves)
- Mushrooms, wild (3 pounds)
- Spinach, fresh (5 pounds)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Black pepper, freshly ground (1 3/4 teaspoons)
- Nutmeg, ground (1/2 teaspoon)
- Salt, coarse (2 tablespoons)
- Pasta & Grains
- Spinach lasagna sheets, fresh (1 one-pound package)
- Dairy
- Butter, unsalted (1 cup)
- Milk (4 1/2 cups)
- Pecorino romano cheese, grated (1 cup)
- Ricotta cheese (1 pound)
- Beer, Wine & Liquor
- Madeira wine (3/4 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published December 30, 2011 (1 year ago).
174 people saved this recipe.
