Curried Spinach and Mushrooms Lasagne

Curried Spinach and Mushroom Lasagne

Ingredients

8 ounces no-boil lasagna noodles (I prefer Barilla Lasagne Noodles)

1 medium white onion, finely chopped

2 flakes garlic, minced

2 tbsp mild curried powder

2 pounds baby spinach

2 cups sliced button mushrooms

¼ cup olive oil

salt to taste

For béchamel sauce

4 tablespoons unsalted butter

¼ cup all-purpose flour

1-quart milk

250 gms grated mozzarella cheese

½ cup grated Parmesan cheese

¼ teaspoon ground black pepper

1 vegetable bouillon cube

Directions

Preheat oven to 375 degrees with rack in middle position.

Heat 1 tablespoon oil in a large pot over medium-high heat. Add onions, garlic, 1 tablespoon curry powder and salt to taste and sauté, until onions are translucent, about 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, about 3-5 minutes. Add mushrooms and sauté for a few minutes until all the liquid is dried up.

In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown for 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in parmesan, bouillon cube, 1 tablespoon curry powder and black pepper. Check seasoning and add salt if needed. Cover surface with plastic wrap.

Spread 1 cup béchamel along the bottom of a 9- by 13-inch baking dish. Place one-third of noodles over béchamel in a single layer. Top with 1 cup béchamel and half of the spinach and mushrooms. Spread a handful of mozzarella. Repeat with a second layer of noodles, béchamel, and spinach. Top with remaining noodles and remaining spinach. Lastly, spread the remaining mozzarella on top. Cover with foil and bake for 45 minutes. Remove foil and continue baking about 15 minutes until cheese is golden in places and lasagna is bubbling along the edges,

Remove lasagna from oven and let stand 20 minutes before slicing and serving.