Creamy Spinach and Mushroom Lasagna

By natcat

Made by Erica Perkins

Ingredients

• 3 Tbsp extra-virgin olive oil
• 12 oz cremini mushrooms, sliced
• 1 medium onion, chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cups heavy cream, room temperature
• 1 3/4 cups whole milk, room temperature
• 1/3 cup all-purpose flour
• 2 cups grated Pecorino Romano
• 2 cups shredded mozzarella
• 10 oz baby spinach, coarsely chopped
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 9 lasagna noodles
• 1 1/2 cups shredded mozzarella
• Extra-virgin olive oil, for drizzling

Preparation

Step 1

Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.

For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.

For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.

Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.

Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 3 lasagna noodles in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.