The Recipe

Wild Mushroom and Spinach Lasagna

Name: Wild Mushroom and Spinach Lasagna
Yield: servings:12
Ingredients: 5 pounds fresh spinach, stems removed; 1 cup (2 sticks) unsalted butter; 3 cloves garlic, finely sliced; 1 pound ricotta cheese; 2 tablespoons coarse salt; 1 3/4 teaspoons freshly ground black pepper; 3 pounds wild mushrooms, (chanterelles, oyster, and shiitake), trimmed, cut into 1-inch pieces; 3/4 cup Madeira wine; 1/2 cup chopped fresh flat-leaf parsley; 4 1/2 cups milk; 1/2 cup all-purpose flour; 1/2 teaspoon ground nutmeg; 1 cup grated pecorino Romano cheese; 1 one-pound package fresh spinach lasagna sheets

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

This is the perfect meal to serve vegetarian guests. Frozen spinach can be substituted for fresh, and fresh plain lasagna sheets can be substituted for fresh spinach lasagna sheets.

INGREDIENTS

5 pounds fresh spinach, stems removed
1 cup (2 sticks) unsalted butter
3 cloves garlic, finely sliced
1 pound ricotta cheese
2 tablespoons coarse salt
1 3/4 teaspoons freshly ground black pepper
3 pounds wild mushrooms, (chanterelles, oyster, and shiitake), trimmed, cut into 1-inch pieces
3/4 cup Madeira wine
1/2 cup chopped fresh flat-leaf parsley
4 1/2 cups milk
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1 cup grated pecorino Romano cheese
1 one-pound package fresh spinach lasagna sheets