Cook the Book: Wild Mushroom and Spinach Lasagna

Cook the Book: Wild Mushroom and Spinach Lasagna
14 Ingredients
  • 1 cup (2 sticks) unsalted butter
  • 3 garlic cloves, finely sliced
  • 5 pounds fresh spinach, washed, stems removed
  • 1 pound ricotta cheese
  • 2 tablespoons kosher salt
  • 1 3/4 teaspoons freshly ground black pepper
  • 3 pounds wild mushrooms (such as chanterelle, oyster, and shiitake), wiped. clean, trimmed, cut into 1-inch pieces
  • 3/4 cup Madeira wine
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 quart plus 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1 cup (3 ounces) grated Pecorino Romano cheese
  • 1 1-pound package fresh spinach lasagna sheets
Chronic Conditions
Neutral/Ok
Helpful
Helpful
Consume Less
Helpful
Helpful
Helpful
Helpful
Helpful
Helpful
Nutrition
545
27% daily value
12 servings
                                       
                                            balanced, high-​fiber
     

Fat

42% 27

Saturated

80% 16

Trans

- 1

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

18% 54

Carbs (net)

- 44

Fiber

40% 10

Sugars

- 8

Sugars, added

- 0

Protein

45% 22

Cholesterol

25% 76

Sodium

50% 1207

Calcium

48% 483

Magnesium

49% 206

Potassium

41% 1926

Iron

57% 10

Zinc

31% 3

Phosphorus

62% 436

Vitamin A

125% 1121

Vitamin C

63% 57

Thiamin (B1)

25% 0

Riboflavin (B2)

71% 1

Niacin (B3)

45% 7

Vitamin B6

42% 1

Folate equivalent (total)

101% 405

Folate (food)

- 392

Folic acid

- 8

Vitamin B12

27% 1

Vitamin D

2024% 304

Vitamin E

30% 4

Vitamin K

797% 956

Sugar alcohols

- 0

Water

- 408
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