For some reason red sauce lasagna just isn’t a hit around here (to be clear I like it but some other people think the tomato sauce is overpowering). Spinach, also, is lacking in fans and I just don’t think a lasagna is a lasagna without vegetables. Fettuccine Alfredo, however has many fans in this house so after a bit of putzing in the pantry a winning lasagna was created. I will say that this is perfect on the first day, but leftovers can have a little bit of oil round the edges something I’m still trying to work on, but I fear it might just be how Alfredo sauce is the day after. . .
White Sauce Lasagna with Vegetables
¼ cup red wine
8 oz mixed mushrooms chopped
1 (10 ounce) package frozen chopped spinach
¼ cup butter
1 pint heavy cream
1 -2 teaspoon garlic, pressed
salt & freshly ground black pepper
2/3 cup fresh grated parmesan cheese or 2/3 cup romano cheese
½ cup milk
lasagna noodles
1 pint part-skim ricotta cheese
1 egg
8 ounces shredded carrots
½ cup shredded mozzarella cheese + ½ cup for garnish
Alfredo sauce
In a medium to large saucepan over medium heat add wine and sauté mushrooms until no liquid remains. Place in bowl and set aside. Add the butter to the saucepan and melt the butter over medium heat. Whisk in the heavy cream. Season with the garlic, salt and pepper. Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes. Remove from heat and stir in cheese. Taste and adjust seasonings.
   Preheat oven to 350 degrees F (175 degrees C). Coat a 10×15 inch lasagna pan with cooking spray.
   Defrost and drain the spinach. Place in a medium bowl and mix in ricotta and mozzarella. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
   Combine alfredo sauce with milk in a medium bowl. Mix well.
   Spread about ½ cup alfredo sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots. Place 3 more noodles over the top. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots. Place 3 more noodles over top. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese and mushrooms. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
   5.Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.
Source: A Puzting in the Pantry original