May 30, 2014

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Mushroom and Spinach Lasagna Roll-ups with Gruyere and Parmesan Bechamel





cheese and bechamel

stirring bechamel


final product

Let me start by saying this is one rich dish, but oh boy is it good. I was inspired by watching Ina Garten make a Wild Mushroom Lasagna on Food Network yesterday and my mouth couldn’t stop watering so… I decided to come up with my own version. I love to add spinach, or any veggies for that matter into most of my dishes… maybe they don’t actually make them healthier but it makes me feel better about eating them! Anyways, these lasagna roll ups were a huge hit at the dinner table- everyone was silent, which I guess is a good sign! They are so creamy, and the gruyere adds such pungent flavor..  I also loved the addition of mushrooms and spinach in the middle which added some extra texture. This is definitely not a dish I would make all the time because it is heavy, but on special occasions is it so worth the indulgence!

Ingredients: Serves 4

-1/2 pound Lasagna Noodles (I used 9)

-1 box of pre-washed spinach

-1 and 1/2 pounds of baby portobello mushrooms

-1/2 large spanish onion (or 1 small one)

-3 cloves of garlic

-6 tablespoons butter

-1/4 cup  and 1 tablespoon flour

-1 quart of milk

-2 1/2 cups Gruyere cheese

-2 cups Parmesan

-1 cup Mozzarella

-about 1/4 cup white wine

-1/2 teaspoon of Nutmeg

– Salt and Pepper to taste


Preheat oven to 400 degrees F.

Bring a large pot of water to a boil. Add a handful of salt… the water should taste like the ocean because this is the only way to flavor your pasta noodles. Once at a rolling boil at the noodles. I also add a few teaspoons of oil in with the noodles to make sure they don’t stick. Cook the pasta until al dente, soft but has a bite. Once done, strain and lay out on baking sheet so they wont stick and can cool.

Take a large saute pan and turn to medium/high heat. Drizzle in about 2 tablespoons olive oil. Chop the mushrooms into small chunks and add to heated pan. Cook the mushrooms until almost tender then add the spinach. Deglaze the pan with a splash of white wine. (I used Sauvignon Blanc because thats what I was drinking but you can use any dry white wine.) The spinach will wilt within a couple of minutes. Once wilted, season and turn off the heat.

To begin the bechamel I start by sweating the chopped onions with 5 tablespoons of butter on medium heat. After about 5 min I add the minced garlic. Once the onions are sweat and the garlic is cooked (but not brown) I add the flour. Whisk the flour in with the butter/onion mixture to cook out any raw flour taste.  Here you are creating a roux (which is equal parts flour to fat, which is the base of any bechamel). After 2 minutes add in the milk. Make sure the milk isn’t really cold because this could cause a lumpy sauce (I usually leave my milk out when I begin cooking to bring it to room temperature). Whisk in the milk and continue to cook until sauce thickens. Once thick add 1 and 1/2 cups of the gruyere and 1 cup of parmesan. Season the sauce with salt, pepper, and the nutmeg. Nutmeg is common in most white sauces.

To assemble:

Put a layer of bechamel on the bottom of your baking dish to make sure the noodles don’t burn and to keep from sticking. Layer the lasagna noodle with a couple tablespoons of the sauce, then the mushroom/spinach mixture/ then some grated mozzarella cheese. Make sure not to put too much filling or it will fall out when you roll them. Roll the lasagna noodles and place them cut side down in the baking dish. Repeat with all of your noodles. My baking dish fit 9, but this depends on the size of the baking dish you are using. Top with the bechamel sauce covering all of the noodles (this helps the noodles from drying out and not burning). Top with the remaining cheeses. I like to dot my dish with little pieces of butter as well, but this step isn’t necessary. Bake until golden and bubbly- about 20 to 30 minutes. Serve hot!


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