Mushroom and Spinach Lasagna

Cathy created a fantastic Mushroom and Spinach Lasagna. She we alternated lasagna noodle layers of Mushroom and Spinach topping each with Parmesan Cheese, Midnight Moon and Burrata Cheese from The Cheese Store of Silverlake. This created an extremely rich lasagna. I want to make this one again!

She very cleverly adapted a recipe from The Balthazar Cookbook for Stuffed Saddle of Lamb, using the stuffing for the lamb as the basis of the lasagna filling. She then modified the stuffing recipe and it turned out to be perfect!

7       tablespoons butter

6       cup spinach, cleaned

1       medium yellow onion, diced

1       oz Dried Porcinis (reconstituted in water) then diced

1       lb mushrooms diced

Salt

Freshly Ground white pepper

Heat 2 tablespoons of the olive oil in a large saute pan over a medium flame. Add the spinach and gently toss until the leaves are wilted but still have some crunch to them, about 2 minutes. Transfer to a colander to cool.

Add 2 more tablespoons of olive oil to the pan over medium-low heat. Add the onion and cook, stirring frequently, for 10 minutes, until soft but not brown. Pour the cooked onion into the colander with the greens. Add the remaining 3 tablespoons of olive oil to the pan and increase the heat to medium-high. Add the mushrooms and saute until nicely browned, about 10 minutes. Add the mushrooms to the colander and press the contents to squeeze out excess moisture and fat. Add salt, a pinch of white pepper and toss to combine.