Creamy Porcini Mushroom & Spinach Lasagna
Creamy Porcini Mushroom & Spinach Lasagna. Creamy, cheesy white lasagna loaded fresh spinach and Urbani white truffle and porcini. Topped with crispy fried herbs and lots of fresh cracked pepper. That comfort food you need around the holidays and bonus ?! It’s perfect for serving when you have lots of guests around. Trust me…everyone is going to love this one !!
If there’s one thing you need to be serving around the holidays, it’s big, cheesy, delicious, pasta bakes. For one thing, they are super easy when you have a lot of people around because pasta bakes can feed a lot of mouths. Plus, everyone loves them. I mean it’s kind of hard not to love a cheesy, rich, decadent baked pasta, am I right?!
This lasagna is perfect for the holidays. It’s decadent, it’s fancy, it’s rich. Those are the kinds of dishes that define the week of Christmas. This one is a white lasagna filled with white truffle, porcini, and fresh spinach. It’s topped with lots of fried herbs and fresh cracked pepper. The flavors are insane and it’s pretty impossible not to love this dish.
I cannot believe it is officially the week of Christmas. I love this week so much. There are so many festivities happening and it’s just such a happy time of year. And the bonus for me, is I have two weeks off. So you best believe there are absolutely no scaries here today.
Happy week of Christmas guys !! How are you getting the celebrations started?!
Ingredients
For the Lasagna
1 pound baby spinach
4 tablespoons olive oil
1 shallot; sliced
salt and pepper
red pepper flakes
1/2 pound sliced or shredded mozzarella
1/2 cup parmesan
12 ounces no boil or homemade lasagna sheets
For the Bechamel Sauce
8 tablespoons butter
1/2 cup flour
5 cups whole milk
salt and white pepper to taste
1 (6.4 ounce) can Urbani White Truffles and Porcini
Directions:
In a large skillet, add another the olive oil and the shallot. When the shallot sizzles, add the spinach leaves. Toss with tongs until cooked and wilted. Season with salt, pepper, and red pepper flakes. Set aside.
Meanwhile in a large sauce pan, melt the butter. Add the flour and whisk. Slowly add the milk, whisking constantly. Add salt and white pepper. When sauce thickens, add the white truffles and porcini.
Grease a large lasagna pan. Spread 1 cup of the Bechamel sauce on the bottom. Cover with two lasagna sheets. Lay 4 to 6 slices of mozzarella and sprinkle with parmesan. Top with 1/3 of the spinach. Repeat until you’ve used up all the ingredients. Sprinkle the remaining parmesan on top.
Cover and transfer to a 375 degree oven. Bake for approximately 1 hour or until browned and bubbly.
