Title: Spinach Lasagna (Lasagne Agli Spinaci)
Categories: Italian Pasta Lasagna Main
Yield: 8 Servings

		Half recipe Egg Noodles (see recipe)*
2	tb	Butter
8	oz	Fresh mushrooms, sliced
4		Cloves garlic, finely chopped
1	md	Onion, thinly sliced
1	md	Carrot, thinly sliced
3	c	Heavy cream
2	tb	Pine nuts
1	ts	Freshly grated nutmeg
1	ts	Salt
1/2	ts	Pepper
4	c	Shredded mozzarella cheese
1	c	Grated Parmesan cheese
2	pk	(10 oz each) frozen chopped spinach (thawed & drained)

Prepare dough for Egg Noodles as directed; roll and cut into 6 rectangles, 12x4 inches. Cover rectangles with plastic wrap until ready to use. Heat butter in 10-inch skillet over medium-high heat. Saute mushrooms, garlic, onion, and carrot in butter. Stir in whipping cream, pine nuts, nutmeg, salt and pepper. Heat to boiling; reduce heat. Simmer uncovered 30 minutes, stirring frequently, until thickened.

Heat over to 375F. Grease rectangular baking dish, 13x9x2 inches. Mix cheeses. Place 2 rectangles in baking dish; top with half of the spinach and whipping-cream mixture and one-third of the cheese. Repeat; top with remaining rectangles and cheese. Cover and bake about 40 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

*12 dried lasagna noodles can be substituted for the half recipe egg noodles. Cook noodles as directed on package. Assemble lasagne as directed above, except substitute 4 cooked dried lasagna noodles for the 2 fresh lasagna noodles.

Source: Betty Crocker's Italian Cooking

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