2 cups sliced mushrooms (chanterelles are nice in this)
1 pound ricotta cheese
1 pound small curd cottage cheese
4 eggs, lightly beaten
1 cup (packed) chopped fresh spinach
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon freshly ground nutmeg
1/2 - 1 cup freshly grated Asiago or Parmesan cheese
1 1/2 cups grated mozzarella cheese.
For the sauce:
1/4 cup butter
1/4 cup flour (unbleached, please!)
1 3/4 cups milk
1/2 cup finely grated parmesan or asiago cheese
dash of salt
black pepper to taste.
How to make it
Cook the noodles in plenty of boiling water until al dente. Drain, fill the pan with cold water and let the noodles sit while you prepare the rest of the dish.
Heat oil or butter in a large pan over medium heat and saute the onions, garlic, basil, and tarragon. When onions are translucent, add the mushrooms and continue to cook until the mushroom are done.
Combine the ricotta and cottage cheese in a large bowl, along with the eggs, cooked vegetables, spinach, salt, pepper, nutmeg, Asiago or Parmesan, and 1/2 cup of the mozzarella.
For the bechamel, melt the butter in a suace pan. Add the flour and cook over low heat for a few minutes, stirring constantly. Slowly add the milk, still stirring constantly. Add the Parmesan or Asiago, salt and pepper. Cook, stirring frequently until the sauce is the desired thickness.
To make the lasagne, first spoon a bit of sauce in the bottom of a 9" x 12" pan. Add a layer of noodles, then the cheese-and-veggie mixture. Repeat with another layer of noodles and cheese-veggie mixture, and then top with the remaining sauce and grated cheese.
Bake, covered, for about 30 minutes. Let stand for about 10 minutes before serving.
I like this with a nice Pinot Grigio and a lettuce and tomato salad.