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!

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