Mushroom Meat Lasagna

Directions

1. Thaw spinach at room temperature. Don’t thaw in microwave. If using baby spinach, leave as is.

2. In a measuring cup, microwave wine on high until hot,1 minute. Chop dried mushrooms, then add to wine. Cover with plastic wrap. Let stand at room temperature.

3. For meat sauce, slice chicken (if using) into bite-sized pieces. Coat a large frying pan with oil and set over medium heat. Slice sausages in half, then crumble meat into pan. Using a fork to keep meat crumbly, cook until no pink remains, 3 to 4 minutes. Add Marsala and chicken. Increase heat to high.

4. Stir often until most of Marsala has evaporated, about 5 minutes. Add pasta sauce, basil and oregano. Stir often until hot, about 2 minutes. Remove from heat.

5. For mushroom sauce, melt 1 tbsp (15 mL) butter in a large frying pan over medium-high heat. Add onion. Sauté until softened, about 3 minutes. Add 1 tbsp (15 mL) butter and sliced mushrooms. Sprinkle with 1 tsp (5 mL) salt.

6. Stir often until mushrooms start to soften, about 4 minutes. Add soaked dried mushrooms and wine. Increase heat to high and stir often until most of liquid is absorbed, about 5 minutes. Remove from heat.

7. For white sauce, melt remaining 4 tbsp (60 mL) butter in a large saucepan over medium heat. Gradually whisk in flour. Whisk constantly until mixture bubbles. Gradually whisk in milk. Whisk until mixture comes to a boil. Reduce heat to medium-low. Whisk often until thickened, 3 to 5 minutes.

8. Stir in nutmeg and remaining 1/2 tsp (2 mL) salt. Stir half of sauce into mushroom mixture. Set remaining sauce aside.

9. Preheat oven to 350°F (180°C). In a bowl, mix cheeses. Spread enough meat sauce to barely cover bottom of a 9- °— 13-inch (3 L) baking dish. Top with 3 to 5 noodles. Don’t overlap. Spread with half of mushroom sauce, then half of meat sauce. Sprinkle with 1 cup (250 mL) cheese. Top with 3 to 5 noodles, then remaining mushroom mixture. Do not squeeze water from partially frozen spinach. Scatter spinach overtop. Sprinkle with 1 cup (250 mL) cheese. Finish with
remaining noodles, then remaining meat sauce. Dollop white sauce overtop. It won’t cover, but it will spread during baking. Sprinkle with remaining 1 cup (250 mL) cheese.

10. Cover pan with foil. Place on a rimmed baking sheet. Bake in centre of preheated oven for 1 hour.

11. Remove foil. Continue to bake until sauce is bubbly and top is light golden, 15 to 20 more minutes. Let stand 5 minutes before serving.

Nutrients per serving: 30g protein, 40g fat 44g carbohydrates, 5g fibre, 4mg iron, 510mg calcium, 1729mg sodium, 660 calories.

Excerpted from Chatelaine Modern Classics: 250 Fast, Fresh Recipes from the Chatelaine Kitchen. Copyright (c) 2010 Rogers Publishing Ltd. Excerpted with permission of the publisher John Wiley & Sons Canada, Ltd.