How to Make Mixed Mushroom Lasagna With Spinach and Fresh Basil

Things You'll Need:

• 10 tbsp. unsalted butter, plus more for greasing
• 3 cloves garlic, crushed and chopped
• 5 oz. shallots
• 4 oz. chanterelle mushrooms
• 4 oz. cremini mushrooms
• 1 lb. cooked spinach, drained and chopped
• 2 cups Grana Padano cheese
• ¾ tsp. freshly grated nutmeg
• 2 tsp. chopped fresh basil
• 4 tbsp. all-purpose flour
• 2 ½ cups hot whole milk
• 1 cup grated Cheshire cheese
• Sea salt (to taste)
• Cracked black pepper (to taste)
• 8 sheets prepared lasagna

1. Grease an ovenproof baking dish with butter. Preheat the oven to 400 degrees F.

 

2. Melt 6 tbsp. butter in a large sauté pan. Add the garlic, shallots and mushrooms, and cook over low heat for 2-3 minutes. Stir in the spinach, Grana Padano cheese, nutmeg and fresh basil, and season with sea salt and cracked black pepper to taste. Set aside until needed.

 

3. Melt the remaining butter in another sauté pan and add the flour. Cook over low heat for 1 minute and add the hot milk while whisking constantly. Stir in the Cheshire cheese and season with sea salt and cracked black pepper to taste.

 

4. Put half of the mushroom and spinach mixture in the bottom of the prepared baking dish. Cover the vegetables with a layer of prepared lasagna, and put a layer of the cheese sauce over the pasta. Repeat this process and sprinkle any remaining cheese over the top.

5 Bake in the oven for 30-35 minutes, or until the lasagna is golden brown on top. Remove the lasagna from the oven and let it cool for 5 minutes before serving.