A elongate, monthlong measure ago (ish), rearward when I was conscionable outset to learn the ins and outs of this blogging statement, I posted one of my faaaaaavorite recipes in the uncastrated world (that'd be this Mushroom and Spinach Dish, HELLO Scrumptious) on Lifespan As A Birthmark.
Hunt okay at these old pictures now is a little traumatizing for me ("Why did I e'er put that on the cyberspace?!"), but it's also a good reminder of vindicatory how often I've learned and how far my younger structure of the internet has originate in the unalterable trine eld.
It's too promiscuous to retrograde yourself in to-do lists and emerging goals - sometimes you essential to move a move affirm and realize the things you've already settled.
I assay with this a lot, but I soul to remind myself that it's ok to pat myself on the backrest sometimes, and it's ok to await at something I did and be illustrious that I did it. Learning to use my camera, suchlike, really use it? That was big! And recognizing the size of any things already done helps the future things seem a minuscule little daunting.
INGREDIENTS
- 1/2 lb. lasagna noodles
- 3 Tbsp. extra virgin olive oil
- 1/2 large yellow onion, diced
- 2 cloves garlic, minced
- salt and pepper to taste
- 1/2 lb. baby portobello mushrooms, sliced
- 2 Tbsp. flour
- 2 and 2/3 cups vegetable stock
- 3/4 cup milk
- 3 cups fresh spinach
- 3 and 1/2 cups shredded parmesan cheese, divided
- 1/4 cup chopped parsley for garnish (optional)
INSTRUCTIONS
- Cook lasagna noodles according to package directions until they are 5 minutes less than al dente. The noodles should have a noticeably uncooked/crunchy center, because they will cook more in the oven.
- In a large saucepan, heat olive oil over medium heat. Add onion and garlic and sauté for 1-2 minutes until onion begins to soften,
- Add sliced mushrooms to pan and cook until onion is translucent and mushrooms have cooked down, about 5 minutes more.
- Add salt and pepper to taste and stir to combine.
- Add flour to saucepan to form a roux. Don’t worry if it pulls the mushrooms and onions into big clumps – you’ll break that all up when you add liquid. Cook roux, stirring occasionally, for 30 seconds to 1 minute.
- Add 1/4 cup of the stock and stir vigorously to break up the chunks of roux in the pan. The stock will thicken noticeably. Add the rest of the stock slowly, stirring constantly, and stir to incorporate.
- Stir milk into sauce and bring to a simmer. Cook sauce for 10-12 minutes until it has thickened slightly.
- Add spinach to sauce and cook until spinach has wilted and cooked, about 5 minutes.
- Remove sauce from heat and add 1 and 1/2 cups of the parmesan cheese to the sauce. Stir until the cheese has melted. Reserve the additional 2 cups of parmesan for lasagna assembly.
- Assemble the lasagna! Spread a thin layer of the sauce on the bottom of a 9×13 baking dish to prevent sticking. Lay lasagna noodles down, then a layer of sauce, then a layer of parmesan cheese, then repeat until pan is full and/or you run out of noodles and sauce. Make sure to end the layering with a layer of sauce topped with parmesan cheese.
- When lasagna is assembled, you can either refrigerate or freeze it, or you can bake it immediately. Whenever you’re ready to bake, do so at 375 degrees F for 30-35 minutes or until cheese is melted and bubbly.
- Garnish with fresh chopped parsley (optional) and serve immediately.