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Blonde Lasagna

10 ounce box lasagna noodles, cooked drained and set aside
4 oz. fresh spinach leaves, washed and patted dry, stems cut off
4 oz. fresh mushrooms, sliced
1 medium onion, sliced
2 Tbsp. olive oil
1 pound mozzarella cheese, grated or thinly sliced

1 pound ricotta cheese
1/2 cup Parmesan cheese
6 eggs
1/2 cup milk (or more)
1/4 cup minced parsley
8 cloves garlic, or to taste
1 tsp. dried red pepper flakes, or to taste
1 Tbsp. salt
1/2 cup Parmesan cheese

Boil the lasagna noodles and set aside in lukewarm water so they
do not stick together. In olive oil, saute onion and mushrooms
until soft. In a greased lasagna dish, lay out three lasagna noodles
and top with a layer of fresh spinach leaves. Top spinach with 1/2
the onions and mushrooms. Top with 1/3 of the grated mozzarella
cheese. Repeat all the layers. Top the casserole with another three
lasagna noodles and the remainder of the mozzarella cheese. In a
blender or food processor, blend the ricotta, Parmesan, eggs, milk,
parsley, garlic, pepper and salt until thoroughly mixed and smooth
(You may need to do this in several batches.) The custard should
be the consistency of thick cream. If it is too thick, add milk a
few tablespoons at a time and blend until it is the right consistency.
The custard must be poured over the casserole in such a way that
it penetrates all the layers, down to the bottom layer. The best
way to do this is by using a spatula or large barbecue fork. As
you are pouring the custard, lift the layers on the sides and in
between the noodles with the spatula or fork to make sure it
penetrates evenly into every nook and cranny. Sprinkle another 1/2
cup of Parmesan cheese on top of the custard. Bake the lasagna in
a 350 degree (no hotter!) Oven for 35-45 minutes, or until it is
puffed and just beginning to brown on the top. Let it rest for 5
minutes before cutting and serving.


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