Creamy Spinach and Mushroom Lasagna

This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time!

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
• 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:

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

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