Morel Spinach Lasagna

By David Steinfeld

Ingredients

This recipe takes a solid 1.5 hours to make and another hour or so to cook. Feeds 8 to 10 people.

• 10 dry lasagna noodles
• 1.0 lb ground sausage or Italian sausage
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 16 oz morels, coarsely chopped
• 1/4 cup all-purpose flour
• 3 cups milk
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• Pepper to taste
• 12 oz fresh spinach
• 1/2 of a 15 oz carton of whole milk ricotta cheese (mixed with a little milk)
• 1/2 of a 15 oz carton of whole milk ricotta cheese (mixed with a little milk)
• 2 balls (8 oz each) fresh mozzarella cheese, grated
• Nutmeg (just a hint)
• 1/3 lb jack cheese, grated
• Breadcrumbs
• Olive oil (for drizzling)

Instructions

1. Prepare the Noodles:
   • In a 2-quart baking dish (12” x 8.25” x 2.5”), place 10 dry lasagna noodles.
   • Cover with warm to hot water and occasionally move noodles so they do not stick.
2. Cook the Sausage and Vegetables:
   • In a pan, cook 1.0 lb ground sausage or Italian sausage over high heat until seared. Remove to a small bowl.
   • To the same pan, heat 2 tablespoons butter and 2 tablespoons olive oil.
   • Cook 1 medium onion (finely chopped), 2 minced garlic cloves, and 16 oz morels (coarsely chopped) until tender (about 5 minutes).
   • In a separate pot, cook 12 oz fresh spinach until wilted.
3. Make the Sauce:
   • Whisk in 1/4 cup all-purpose flour to the cooked vegetables and cook for one minute.
   • Whisk in 3 cups milk and cook for 2 to 3 minutes.
   • Stir in 1/2 teaspoon dried oregano, 1 teaspoon dried basil, 3/4 teaspoon salt, and pepper to taste. Cook for 1 minute.
4. Assemble the Lasagna:
   • Remove water from baking dish and set aside the soaked noodles.
   • In the baking dish, assemble the lasagna in the following order:
     1. 1/2 mushroom sauce (around 3 cups)
     2. 3 lasagna noodles
     3. 1/2 of a 15 oz carton of whole milk ricotta cheese (mixed with a little milk)
     4. Cooked spinach
     5. 8 oz fresh mozzarella cheese, grated
     6. Nutmeg, grated (just a hint)
     7. 3 lasagna noodles
     8. 1/2 of a 15 oz carton of whole milk ricotta cheese (mixed with a little milk)
     9. Cooked sausage
     10. 8 oz fresh mozzarella cheese, grated
     11. 3 lasagna noodles
     12. 1/2 mushroom sauce
     13. 1/3 lb jack cheese, grated
5. Bake the Lasagna:
   • Preheat oven to 350°F.
   • Bake the lasagna for 20 minutes.
   • Remove from oven and sprinkle a layer of breadcrumbs on top. Lightly drizzle with olive oil.
   • Return to oven and bake until the center is 130 to 140°F, about 30 to 40 more minutes.
   • Turn off oven and let sit for at least 15 minutes before serving.

Enjoy!