Recipe Fresh Spinach and Sun-Dried Tomato Lasagna (Pasta)

Required Ingredients:

• 1 (16 ounce) package lasagna noodles
• 1 1/2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 3/4 pound mushrooms, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (28 ounce) can diced tomatoes with juice
• 2 sun-dried tomatoes, chopped
• 1 teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 1/3 cup all-purpose flour
• 3 cups heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 8 cups spinach, rinsed
• 1 cup grated Parmesan cheese

Preparing/Cooking:

• Cook lasagna in boiling salted water in a large pot until al dente.
• Drain.
• Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat.
• Add the chopped onion, celery, and carrots, stir and cook until onions have softened.
• Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes.
• Add wine and cook until most of the liquid has evaporated.
• Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme.
• Bring to a simmer, then reduce heat to low and simmer until thick.
• Season with salt and pepper.
• To make the white sauce, heat remaining oil in a heavy pan over low heat.
• Add flour, whisk constantly until the flour begins to turn a light brown.
• Remove pan from heat and whisk in cream.
• Season with nutmeg and a pinch of salt.
• Remove from heat and set aside.
• To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce.
• Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce.
• Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles.
• Repeat 5 times.
• In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes.
• Let stand for 10 to 15 minutes.
• Serve warm.

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