Golden Gruyere Spinach And Mushroom Lasagna

Description

This recipe was in today's chicago tribune. I'm posting it here so i don't lose it.
This fusion lasagna can be prepared 12 hours in advance and baked right before serving. It also can be frozen, unbaked. But though the lasagna can be prepared with any kind of lasagna noodle, if you plan to freeze it before serving, use cooked lasagna pasta sheets or strips. The no-cook and fresh varieties tend to dry out in the freezer. The recipe doubles easily.

Ingredients

• Vegetable Oil
• White Mushrooms
• Onion
• Frozen Spinach
• 2% Low-fat Milk
• Butter
• Flour
• Salt
• Fresh Ground Pepper
• Ham
• Gruyere Cheese
• Lasagna Sheets

Instructions

1. Heat 1 tablespoon of oil in a large saucepan over medium-high heat
2. Add mushrooms
3. Cook, stirring, until they begin to brown and any moisture has evaporated
4. Transfer to a large plate to cool
5. Heat the remaining tablespoon of the oil in the same pan over medium-high heat
6. Add the onion
7. Cook until soft, 3-4 minutes
8. Add the frozen spinach
9. Cover
10. Cook 2 minutes
11. Remove the lid
12. Stir the spinach
13. Cover
14. Repeat until the spinach is thawed
15. Remove cover
16. Cook until the moisture from the spinach has evaporated
17. Transfer the spinach-onion mixture to a large plate to cool
18. Heat milk
19. Set aside
20. Melt butter in a large heavy saucepan over medium heat
21. Stir in flour
22. Cook, stirring, until mixture starts to thin, 1-2 minutes
23. Add warm milk in a steady stream while whisking mixture
24. Add salt, pepper and nutmeg to taste
25. Heat to a boil
26. Reduce heat to low
27. Simmer sauce, stirring often until sauce coats the back of a spoon, 10 minutes
28. Stir in ham
29. Remove from heat
30. Add three-fourths of the cheese
31. Stir until it melts
32. Set aside
33. Spoon a few tablespoons of the bechamel-cheese sauce in a 13-by-9-inch pan
34. Cover the sauce with a layer of lasagna sheets
35. Spread the spinach-onion mixture over the first layer
36. Cover with one-third of the sauce
37. Add another layer of lasagna sheets
38. Spread the mushrooms over this layer
39. Cover with one-third of the sauce
40. Add the last layer of lasagna sheets
41. Spread the remaining sauce over
42. Top with the remaining grated cheese
43. Cover
44. Refrigerate until baking time, up to 12 hours
45. Or wrap well and freeze
46. Heat the oven to 350 degrees
47. Bake lasagna, uncovered, until heated through and the cheese is golden brown, 35-45 minutes