Creamy Spinach and Mushroom Lasagna

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 1 lb Cremini mushrooms
  • 2 cloves Garlic
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 2 (10-ounce packages Spinach, frozen

• Pasta & Grains

  • 9 Lasagna noodles

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Kosher salt and freshly ground black pepper
  • 1 Pinch Nutmeg

• Dairy

  • 1/4 cup Butter, unsalted
  • 3 cups Milk
  • 3 cups Mozzarella cheese
  • 3/4 cup Parmesan
  • 1 (15-ounce package Whole milk ricotta

Found on damndelicious.net

Description

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
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 onion, diced
• 1/4 cup all-purpose flour
• 3 cups milk, at room temperature
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Pinch of nutmeg
• Kosher salt and freshly ground black pepper, to taste

Directions

• 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.