Name: Winter Lasagna with Mushrooms, Spinach, and Tarragon
Cook time: 100 min
Total time: 100 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tablespoon unsalted butter; 1.5 pound white button or cremini mushrooms (brushed clean and thinly sliced); 1 package frozen chopped spinach (16-ounce, thawed and squeezed dry); 4 teaspoon minced tarragon leaves (or 2 teaspoons dried tarragon); 0.5 teaspoon grated nutmeg; 8 tablespoon unsalted butter (cut into small pieces); 1 large onion (minced); 6 tablespoon all-purpose flour; 2 cup chicken broth; 2 cup whole or low-fat milk (do not use fat-free); 1 cup white wine (preferably smooth white Burgundy or fruity Pinot Gris); 6 12 × 5-inch sheets homemade Whole Wheat Pasta (or 9 no-boil lasagna noodles, or 12 to 15 dried lasagna noodles); 12 ounce Emmentaler, Gruyère, or Appenzeller (grated)

CuliNect

Winter Lasagna with Mushrooms, Spinach, and Tarragon — Formulation & Method | CuliNect