Portobello mushrooms are in a class all by themselves. They are rich and "meaty" and the texture is fabulous. I'm not much of a "casserole" person, but the Chianti and fresh basil in this dish blend perfectly with the mushrooms, onions, Gorgonzola and crunchy walnuts.
Cook 1 package of dried whole wheat lasagna pasta.
Chop 3 large sweet onions and saute for 25 minutes in 3 T of olive oil. In the meantime, remove the stems from 4 large portobello mushrooms and cut them into small chunks. Add about 3/4 cup of Chianti to the onions along with salt and pepper to taste, then add the mushrooms. Cook a few more minutes until mushrooms are tender.
Chop about 4 cups of fresh spinach and mix with 2 cups of ricotta cheese, salt and 1/3 cup of fresh basil (or to taste).
In a small sauce pan over medium-high heat, make a roux of 2T of flour and 3T of olive oil. Whisk in 2 cups of whole milk (or half & half), 3-4T crumbled gorgonzola, and 1/3 cup chopped walnuts, and fresh chopped basil and salt & pepper to taste.
In a 9 X 13" baking pan, pour 1/2 cup of white sauce into bottom and top with lasagna noodles.
Top with 1/2 spinach mixture and 1/3 mushroom mixture.
Repeat layers, ending with last 1/3 of onion mix, sauce and a sprinkle of walnuts. Bake at 375ºF for about 35 minutes or until bubbly and hot.
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