Wild Mushroom and Spinach
Lasagna with Goat Cheese Sauce

Servings: 4 | Amount per Serving: 1/4 lasagna

• Calories: 375 | Carbohydrates: 44.4g
• Fiber: 6g | Protein: 22.3g
• Sodium: 699mg | Cholesterol: 65mg
• Total Fat: 13.8g | Saturated Fat: 7.8g

• Prep Time: 30min
• Cook Time: 50min
• Total Time: 1hr 20min

Ingredients

• 1) 1.5 cups boiling water
• 2) 1 cup dried porcini mushrooms
• 3) 100gr shiitake mushrooms
• 4) Cooking spray
• 5) 1 cup presliced button mushrooms
• 6) 0.5 teaspoon salt, divided
• 7) 0.25 teaspoon dried thyme
• 8) 0.25 teaspoon black pepper, divided
• 9) 0.25 cup dry white wine
• 10) 1 tablespoon butter
• 11) 0.5 cup (2 ounces) crumbled goat cheese
• 12) 1.5 cups fat-free milk
• 13) 1.25 cups frozen chopped spinach, thawed, drained, and squeezed dry
• 14) 2 tablespoons all-purpose flour
• 15) 0.25 cup (1 ounce) grated fresh Parmesan cheese, divided
• 16) 6 no-boil lasagna noodles
• 17) 2 cups chopped plum tomato
• 18) 0.75 cup (3 ounces) shredded part-skim mozzarella cheese

Steps

• 1) Heat oven to 375°F | 190°C.
• 2) Combine the water and porcini in a medium bowl; cover and let stand for 15 minutes.
  Drain in a sieve over a bowl, reserving 1 cup soaking liquid.
• 3) Bring the soaking liquid to a boil in small saucepan; reduce heat to medium, and cook until reduced to 0.25 cup (about 5 minutes).
  Remove the stems from shiitakes; discard stems. Slice shiitake caps.
• 4) Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  Add porcini, shiitake, and button mushrooms, 1/4 teaspoon salt, thyme, and 1/8 teaspoon pepper; sauté 12 minutes or until softened.
  Add wine; cook 2 minutes or until liquid almost evaporates.
• 5) Melt the butter in a medium saucepan over medium heat. Add the flour, and cook for 30 seconds, stirring constantly with a whisk.
  Gradually add 1/4 cup porcini mushroom liquid and milk, stirring with a whisk until blended.
  Cook until mixture thickens (about 4 minutes). Remove from heat.
• 6) Add the goat cheese, 2 tablespoons Parmesan, 0.25 teaspoon salt, and1/8 teaspoon pepper, and stir until cheese melts.
• 7) Spread 0.5 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray.
  Arrange 2 noodles over cheese sauce, and top with half of mushroom mixture, half of spinach, 0.75 cup tomato, 0.5 cup cheese sauce, and 0.25 cup mozzarella.
  Repeat layers, ending with noodles.
• 8) Spread remaining cheese sauce over noodles. Sprinkle with 0.25 cup mozzarella, 0.5 cup tomato, and 2 tablespoons Parmesan.
  Cover and bake at 190°C for 25 minutes. Uncover and bake an additional 25 minutes. Let stand 5 minutes.

Notes

• 1) Amount of goat cheese suggested might not be sufficient.