Late Harvest Lasagna
Makes 12 servings
The best part of lasagna is that flavors and textures are tucked in between the layers. The mild nutty flavor of Dofino® Havarti blends nicely with the mushrooms, while also melting perfectly into a cheese crust.
Ingredients
3 tablespoons Lurpak® Unsalted Butter
¼ cup finely chopped sweet onion
¼ cup flour
1 cup milk
Salt and pepper to taste
3 cups cooked fresh spinach
2 cups diced butternut squash, cooked
2 15-ounce containers ricotta cheese
2 eggs, beaten
½ cup Parmesan cheese
½ cup chopped Italian parsley
¼ teaspoon grated nutmeg
1 cup chopped onion
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 pound wild or button mushrooms, washed and sliced
1 pound lasagna noodles, cooked al dente
2 cups marinara sauce
4 cups grated Dofino® Havarti
Cooking pan: 9”x13” baking casserole
Methods
1. Prepare the béchamel sauce: Melt the butter in a saucepan. Add the onion and sauté until they soften, about 2 minutes. Stir in the flour and cook until the mixture pulls together and lightly browns, about 3 minutes. Whisk in the milk and stir until it thickens. Remove from heat and season with salt and pepper. Set aside.
2. In a mixing bowl, combine the spinach, butternut squash, ricotta cheese, eggs, half of the Parmesan cheese, and parsley. Toss until blended and then season with nutmeg. Set aside.
3. Cook the onions and garlic in the olive oil until they soften, about 5 minutes. Add the mushrooms and cook until they soften and liquid evaporates, about 7 minutes. Add remaining Parmesan cheese and parsley, set aside.
4. Prepare the casserole: Preheat oven to 350ºF. Arrange a layer of noodles in the bottom of the casserole. Cover with spinach mixture and 1 ½ cups of Havarti cheese. Top with another layer of noodles, marinara, 1 ½ cups Havarti cheese, and mushroom mixture. Cover with remaining noodles, béchamel sauce, and remaining cheeses. Bake until golden brown and puffed, about 50 minutes. Allow to rest for 15 minutes before cutting into squares and serving.
