Spinach and Mushroom Lasagna

By MooK

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, divided
• 3/4 cup freshly grated Parmesan, divided
• 2 tablespoons chopped fresh parsley leaves
• .
• FOR THE SAUCE
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 onion, diced
• 1/4 cup all-purpose flour

Preparation

Step 1

Preheat oven to 350 degrees F.

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.

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.
In a large pot of boiling salted water, cook lasagna noodles according to package instructions.

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.*

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.
Let cool 15 minutes. Serve, garnished with parsley, if desired.

*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.