Things You'll Need:
- 1/2 ounce dried porcini mushrooms
- 1 16 ounce package lasagna noodles
- 5 cups milk
- 5 tablespoons margarine
- 1/3 cup all purpose four
- Pinch ground nutmeg
- Salt and ground black pepper
- 1/2 cup finely chopped shallots
- 1 1/2 pounds white mushrooms, sliced
- 2 tablespoons chopped fresh parsley
- 1 container ricotta cheese (15 ounces)
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup freshly grated parmesan cheese
- 1 lb of browned ground turkey
-
Step 1
In bowl, combine porcini and 3/4 cup hot water; let stand 30 minutes. With slotted spoon, remove porcini; rinse to remove any grit. Chop and set aside. Strain soaking liquid through sieve lined with paper towel; set aside. Meanwhile prepare lasagna noodles as label directs, but do not add salt to water; drain and rinse with cold running water. Return noodles to saucepot with cold water to cover. Set aside.
-
Step 2
Prepare bechamel sauce: In large saucepan, heat milk to boiling over medium -- high heat. Meanwhile, in another large sauce pan, melt 3 tablespoons margarine over medium heat. Stir in flour; cook stirring, 1 minute. Gradually whisk in milk, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Heat to boiling. Reduce heat to low; simmer 5 minutes stirring. Remove from heat.
-
Step 3
In large skillet, melt remaining 2 tablespoons margarine over medium/high heat. Add shallots; cook 1 minute. Stir in white mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook 10 minutes or until liquid has evaporated. Stir in porcini and soaking liquid; cook until liquid has evaporated. Remove from heat; stir in parsley.
-
Step 4
Preheat oven to 375. In large bowl mix ricotta , spinach, 1/4 cup parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup bechamel. Drain noodles on paper towels, or clean kitchen towles.
-
Step 5
In 13-by-9 glass baking dish, spread 1/2-cup bechamel. Arrange 4 lasagna noodles over sauce, over lapping slightly. Top with half of mushroom mix, half of ground turkey, 1 cup bechamel, 1/4 cup parmesan, and 4 more noodles. Add all of ricotta mixture, 4 more noodles, remaining mushroom and turkey mixture, 1 more cup bechamel, and 1/4 cup parmesan. Top with remaining noodles, bechamel, and parmesan. Cover with foil; bake 30 minutes.
-
Step 6
Uncover and bake fro 20 minutes longer, or until sauce is bubbly and top is lightly browned. Let stand 15 minutes and serve!
