Ingredients for One Serving of Mushroom & Spinach Breadsagna
2 slices of stale (or old frozen) french bread cut 5" long, 1/2" thick
1/3 cup of half-and-half
1/4 tsp nutmeg
6 pcs of baby bella mushrooms, sliced
A handful of baby spinach
1/4 cup moscato (or any white wine)
1/3 cup chicken stock
1 tbsp butter
A pinch of dried oregano, thyme, and rosemary
Salt & pepper
Triple cheddar cheese
Preheat oven at 350F.
Soak the bread in beaten egg, half-and-half, salt, pepper, and nutmeg. Set aside.
Saute the onions, garlic, and mushrooms in olive oil until tender. Deglaze with wine and chicken stock. Add all your herbs and salt and pepper. Add the spinach and cook only until the leaves are wilted.
Grease your baking dish (I used a single-serve 5" x 5" stoneware) with butter. Line with the bread first, then mushroom and spinach mixture, then cheese. Add your second layer of bread, then top with cheese and butter.
Bake in the oven for about 15-20 mins or until the cheese is melted and slightly crusty.
I must say, I was nervous making this dish - stale bread for lasagna?! But the result definitely made me an even bigger fan of Rachael Ray. Next time I'll try it with sausage (but this one's perfect as it is), just so hubby can get his meat fix. :-)