Skillet Lasagna with Mushrooms and Spinach

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October 23, 2017

Recipe by From Scratch Fast

Ingredients

2 tablespoons extra virgin olive oil

8 ounces cremini mushrooms , cut into ¼-inch slices

1 large shallot , minced

3 large garlic cloves , minced

2 teaspoons minced fresh thyme

1 ½ teaspoons kosher salt , plus more for seasoning

Freshly ground black pepper

½ cup dry white wine

3 ¾ cups low-sodium vegetable or chicken broth

1 tablespoon cornstarch

½ cup crème fraiche

10 ounces “no boil” brown rice lasagna noodles (such as DeBoles brand)

2-3 cups baby spinach

1 cup shredded fontina

1 heaping cup fresh ricotta

½ cup grated Parmesan cheese , plus more for serving

Fresh nutmeg for grating (optional)

1-2 tablespoons truffle oil , or to taste (optional)

Directions

1For directions visit From Scratch Fast

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