Brown Butter Pesto Spinach Soufflé Lasagna.
Ingredients
- 1 box dry lasagna noodles
- 1 stick (8 tablespoons) salted butter
- 2 cups sliced mushrooms
- salt and black pepper
- 8 cloves garlic, chopped
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- chili flakes
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups dry white wine or broth
- 2 cups shredded provolone
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 packages (10 ounces) frozen spinach, thawed and drained
- 1 cup basil pesto
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Instructions
- 1. Preheat the oven to 350° F. Lightly butter a 9×13 inch lasagna pan. Cook the noodles according to package directions.
- 2. Melt 2 tablespoon butter in a large skillet set over medium heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the remaining 6 tablespoons of butter. Allow the butter to brown lightly around the mushrooms for 5 minutes.
- 3. Add the garlic, sage, thyme, and chili flakes. Stir in the flour and cook for 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the provolone and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
- 4. In a bowl, combine the spinach and pesto.
- 5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the spinach/pesto, then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining spinach/pesto, 1 cup mozzarella, and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with 1 cup of mozzarella and 1/2 cup of parmesan cheese.
- 6. Bake, covered for 30 minutes, then uncovered for 15 minutes more. Let sit 10 minutes before serving.
Source
Original recipe: View Original
