Monday, September 13, 2010
Spinach lasagna with Setas
I was craving spinach lasagna last week, but couldn´t find exactly the right recipe for what I had on hand.
Ina Garten (The Barefoot Contessa) has some swell recipes, none of them low-fat, but hers had portobella mushrooms, which I´ve never seen here.
Emeril Legasse also had a spinach/mushroom and 4 cheese version that looked pretty delicious, but again with the portobellos.
In both using bechamel instead of the usual tomato sauce seemed key. So I sauteed the setas (shitake?) with half a big yellow onion chopped and some garlic until the liquid was gone. Cooked 2 bags of spinach and drained. Made a bechamel (hint - heat milk before adding to cooked flour) with the other half of the onion finely chopped and about a cup of swiss cheese and then layered sauce, noodles, spinach, mushrooms, grated parmesan twice and finished with a layer of noodles, sauce, fresh mozzarella and parmesan. Baked for an hour at approximately 170, but then gave it another 15 minutes, which made it too brown. But I hate watery lasagna, and it wasn´t - at all.
Next up - I found rennet at a farmacia. A small teaspoonful will do for a batch of 40 liters of milk. Oy.