I like to make things that will last me for a few days. I like to be able to eat something for dinner, for lunch, for dinner and then again for lunch. I think that anything beyond that just gets a little boring, but those two and half glorious days are definitely worth it. Not only does it save time, but it also gets better each day as the flavors sink in and become even more harmonious. This is a reason why I love to make soup, casseroles, pasta dishes and lasagna. Leftovers for days and harmonious flavors.
I wanted to make a spinach and mushroom lasagna for sometime now, but for whatever reason…it never quite happened the way I intended. So, one evening I finally set out to make this glorious meal and was slightly disappointed that I really had not put my big girl pants on and made it sooner. I added some personal touches to add some flavor that I thought would work well with the dish…and it definitely did.
Adapted from: Epicurious
For the Sauce
2 tablespoons (1/4 stick) unsalted butter
1/2 cup all purpose flour
2 1/2 cups reduced-fat (2%) milk
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
5 cups fresh spinach
1 pint sliced mushrooms (i just used plain…but you could mix it up with some baby bellas or shitake)
4 garlic cloves, chopped
1/2 cup finely diced yellow onion
4 oz goat cheese
1/2 cup mozzarella cheese (shredded)
9 sheets either boil or no-boil lasagna
For the Lasagna
1) Boil lasagna if necessary. Drain and set aside. Likewise, if you are using no-bake lasagna, you are going to have to prepare them according to directions…soak for about 15 minutes in warm water and then separate.
For the Sauce
1) Melt butter in heavy large saucepan over medium heat.
2) Add flour and whisk 1 minute (be careful not to brown).
3) Add milk and whisk until smooth.
4) Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes.
5) Remove from heat.
6) Whisk in Parmesan cheese and salt. Season sauce to taste with pepper.