• B396c86ff808ac011830a00931f8c26c

Creamy Spinach & Mushroom Lasagna

Vegetarian Lasagna, mushroom, spinach

Prep
Cook
Serves 12people
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Ingredients
9
lasagna noodles
1
(15-ounce) package whole milk ricotta
2
(10-ounce) packages frozen chopped spinach, thawed and drained
3
cups shredded mozzarella cheese, dived
3/4
cup freshly grated Parmesan, divided
2
tbs chopped fresh parsley leaves
1/4
cup unsalted butter
2
cloves garlic, minced
1
lb cremini mushrooms, thinly sliced
1
onion, diced
1/4
cup all-purpose flour
3
cups milk, at room temperature
1
tsp dried basil
1/2
tsp dried oregano
pinch of nutmeg
kosher salt and freshly ground black pepper, to taste
Directions
1.
Preheat oven to 350 degrees F.
2.
To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
3.
Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.
4.
In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
5.
Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.*
6.
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
7.
Let cool 15 minutes. Serve, garnished with parsley, if desired.

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