Kathy's Wild Mushroom And Spinach Lasagna

Total Time: 2 hrs 5 mins Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 3 lbs fresh spinach, stems removed
• 1 cup unsalted butter (2 sticks)
• 3 garlic cloves, finely sliced
• 1 lb ricotta cheese
• 2 tablespoons coarse salt
• 1 3/4 teaspoons fresh ground black pepper
• 3 lbs wild mushrooms, trimmed and cut into 1-inch pieces (chanterelles, oyster, and shiitake or any combo you like)
• 3/4 cup madeira wine
• 1/2 cup chopped fresh flat-leaf parsley
• 4 1/2 cups milk
• 2 (16 ounce) jars alfredo sauce
• 1/2 teaspoon ground nutmeg
• 1 cup grated pecorino romano cheese
• 1 one-pound package fresh spinach lasagna sheet

Recipe

• 1 wash spinach leaves well in three changes of cold water; shake dry. melt 1 tablespoon butter in large pan over medium heat. add half the garlic; sauté until light golden, about 2 minutes. add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. drain spinach in a colander. repeat with another tablespoon butter and remaining garlic and spinach. when spinach is cool enough to handle, squeeze to rid it of liquid. roughly chop spinach; place in medium bowl. add ricotta, 2 teaspoons salt, 1 teaspoon pepper and the 1/2 teaspoon of ground nutmeg.
• 2   melt 2 tablespoons butter in a large skillet over medium heat. add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. sauté until mushrooms are softened and browned, about 10 minutes. deglaze skillet by pouring 1/4 cup madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. cook mushrooms until liquid has almost evaporated. transfer cooked mushrooms to medium bowl. repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup madeira. (reserve the final third of mushrooms and madeira for topping.) add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
• 3 add 4 cups of the milk to 2 jars of alfredo sauce reserving last 1/2 cup for the sauce.
• 4  heat oven to 350°. set aside 1/2 cup sauce. assemble lasagna: spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. repeat layers several times. for last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. sprinkle with 1/2 cup grated cheese. bake lasagna until top is golden brown, 1 to 1 1/4 hours. let stand 20 minutes before serving.
• 5   just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. cook until golden and tender, about 10 minutes. deglaze skillet, with mushrooms in it, with the remaining 1/4 cup madeira. stir in the remaining third of fresh parsley.
• 6  in a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. over medium heat, whisk until warm and smooth. spoon cooked mushrooms over each serving, or serve on the side. serve lasagna with warmed sauce.