Name: Creamy Spinach and Mushroom Lasagna
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 6-8 servings
Cuisine: Italian
Ingredients: 1 Tbsp unsalted butter, at room temperature, for greasing the baking dish; All-purpose flour, for dusting; 3 Tbsp extra-virgin olive oil; 12 oz cremini mushrooms, cleaned and quartered; 1 medium onion, chopped; 1 tsp kosher salt; ½ tsp freshly ground black pepper; 2 cups heavy cream, at room temperature; 1 ¾ cups whole milk, at room temperature; ⅓ cup all-purpose flour; 2 cups grated Pecorino Romano; 2 cups shredded mozzarella; 2 5-oz bags baby spinach, coarsely chopped; ¼ packed cup chopped fresh basil; 2 cloves garlic, minced; 1 recipe Fresh Pasta, recipe follows, or nine 8- by 5" fresh lasagna noodles; 1 ½ cups shredded mozzarella; Extra-virgin olive oil, for drizzling; 2 cups cake flour; 1 cup all-purpose flour, plus extra for dusting; 4 large egg yolks, at room temperature; &frac18; tsp kosher salt; ¼ cup extra-virgin olive oil

Prep Time

35 min

Cook Time

35 min

Yields

6-8 servings

A rich, creamy lasagna with layers of fresh pasta, cheese, spinach and mushrooms.

ingredients

Tbsp unsalted butter, at room temperature, for greasing the baking dish

All-purpose flour, for dusting

Vegetables

Tbsp extra-virgin olive oil

oz cremini mushrooms, cleaned and quartered

medium onion, chopped

tsp kosher salt

tsp freshly ground black pepper

Sauce

cups heavy cream, at room temperature

1 ¾

cups whole milk, at room temperature

⅓

cup all-purpose flour

cups grated Pecorino Romano

cups shredded mozzarella

2 5-oz

bags baby spinach, coarsely chopped

packed cup chopped fresh basil

cloves garlic, minced

recipe Fresh Pasta, recipe follows, or nine 8- by 5" fresh lasagna noodles

1 ½

cups shredded mozzarella

Extra-virgin olive oil, for drizzling

Fresh Pasta

cups cake flour

cup all-purpose flour, plus extra for dusting

large egg yolks, at room temperature

&frac18; tsp kosher salt

cup extra-virgin olive oil

Ingredient Substitution Guide

directions

Notes

Cook's NoteThe lasagna can also be made using 9 dried lasagna noodles. Cook in boiling salted water for 6 to 8 minutes until just tender. Drain and cool slightly before using.

Step 1

Preheat the oven to 350ºF. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.

Step 2

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.

Step 3

In a heavy-bottomed 5-quart saucepan, bring the cream, 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.

Step 4

Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.

Step 5

Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.

Step 6

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.

Step 7

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.

Step 8

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.

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