Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

Meatless Mushroom Lasagna 

2 lbs. Mushroom Variety Cremini or White Button Mushrooms
2 tablespoons An Evening in Tuscany from Milford Spice Company
Salt and Black Pepper
Olive Oil
4 cloves of Garlic minced
1 Medium Onion diced
8 oz. fresh Spinach
1 4 oz. stick of Butter
6 cups Whole Milk
1 lb. Mozzarella cheese grated
12 oz. Pasquale's Pasta Lasagne Egg Noodles (Two Packages)
Pinch of Nutmeg
24 oz. Whole Milk Ricotta cheese
8 oz. Parmesan Cheese grated
8 oz. Gruyere cheese grated
1 Large egg

Using a 10-inch Stainless Steel Pan, take minced Garlic and Crushed Red Pepper flakes and add to the pan with Olive Oil. Cook only until you can smell the garlic. Add washed Spinach (saving about 1/4 of the spinach for later) to the pan and cover. Salt and Pepper the Spinach. Let it cook until any liquid cooks down. Place Spinach on paper towels to drain. Set aside.

Put 1 stick of butter in a 6 qt. sauce pan. Melt the butter. Add 1/2 cup of flour to the butter and whisk to make the Roux. Cook the Roux for a couple minutes. Now add 6 cups of whole milk to the Roux. Whisk constantly until it thickens and coats the back of a spoon. Add a pinch of Nutmeg and Salt and Pepper. Take off the heat and add 4 oz. Parmesan and 4 oz. Gruyere cheese to the Bechamel sauce. Whisk in and set aside.

To make the Ricotta cheese layer, place 24 oz. Ricotta cheese in a large bowl. Next add the cheeses—4 oz. Parmesan and 4 oz. Gruyere. Add one beaten egg. Sprinkle with Salt and Pepper. Chop the remainder of the Spinach and add to the mixture. Add juice from one half a lemon. Mix well and set aside.

Cook 12 oz. Pasquale's Pasta Lasagna sheets for 3 minutes in boiling salted water. Drain the pasta and rinse in cold water. Lay pasta on a olive oil coated sheet pan. Using a 9 x 12 inch pan, coat the bottom with the Bechamel sauce. Lay pasta in a layer side by side. First layer should have some Mozzarella cheese then a Mushroom layer with a little Bechamel sauce. Now another layer of pasta. Followed by a layer of the Ricotta mixture. Repeat the layers until it is almost to the top. On the top layer of pasta put Mozzarella cheese and sprinkle 2 tablespoons of An Evening in Tuscany from Milford Spice Company.

Bake covered at 375 degrees for 45 minutes then uncover for 15 minutes more until cheese is slightly browned. Let cool for 30 minutes. After cooling, place in the refrigerator for an hour. Then cut into portions. Reheat each piece individually. It's a nicer presentation. You can add any kind of layer you want to the Lasagna but it must be well drained and dry of most moisture. Some vegetables are mostly water and will add too much liquid in the lasagna.

Recipe courtesy of Pat Bafile, P. B. Photo/Graphics / 586 506-8330 / [email protected] /

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