Spinach lasagna deluxe

1. Recipe by: 1-cook lasagna noodles according to package instructions; set aside.
2. 2-place oil in heavy,large skillet over medium heat.
3. Add garlic and shallots and cook about 5 minutes until soft.
4. Add mushrooms; cook until liquid is evaported, about 10 minutes.
5. With a slotted spoon, transfer to a large bowl and set aside.
6. 3-melt margarine in the skillet; blend in flour and cook for 2 minutes,strirring constantly.
7. Gradually whisk in milk; bring to a simmer.
8. cook, stirring, until sauce thickens, about 5 minutes.
9. Stiri in gorgonzola, ½ cup parmesan and the tomato paste.
10. Continue cooking and stirring until the cheese is melted.
11. 4-stir half the mushroom mixture into the sauce.
12. Add salt and pepper to taste.
13. Remove from heat; set aside.
14. 5-in a large mixing bowl place the spinach which has been thawed, squeezed dry and chopped.
15. Combine with the ricotta, ¾ cup parmesan, slightly beaten eggs, basil, nutmeg and salt and pepper to taste.
16. Mixi in the remaining half of mushroom mixture.
17. Stir to blend.
18. Both the sauce and the filling can be made a day in advance,covered tightly and refrigerated.
19. Reheat before assembling lasagna.
20. 6-preheat oven to 375 degrees 7-spread a thin layer of sauce on bottom of a 2-quart casserole or lasagna pan. Place a layer of noodles over the sauce.
21. Spoon a layer of spinach/mushroom filling over the noodles and top with sauce.
22. Repeat layers, ending with noodles and a thin layer of sauce.
23. Sprinkle remaining ¼ cup parmesan over top. 8-bake about 35-40 minutes or until just browned and bubbly.
24. If the top browns too quickly cover loosely with foil.
25. -6 servings.