Ingredients:

  • 1 lb cremini mushrooms, thinly sliced
  • 10 oz fresh baby spinach
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 2 tbsp fresh parsley, chopped
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 9 oz no-boil lasagna noodles
  • 3 cups shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3-4 minutes until they develop a golden brown crust.
  2. Stir in the minced garlic and spinach, cooking only until the spinach has wilted and the aroma is fragrant. Remove from heat and set aside.
  3. In a mixing bowl, whisk together the ricotta, egg, Parmesan, nutmeg, and parsley until smooth.
  4. In a separate saucepan, melt butter over medium heat, whisk in flour for 1 minute to remove the raw taste, then slowly pour in warmed milk. Whisk constantly until the sauce thickens into a velvety consistency.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of white sauce on the bottom of a 9x13 inch baking dish.
  6. Layer the ingredients in the following order: noodles, ricotta mixture, mushroom/spinach filling, white sauce, and mozzarella.
  7. Repeat the layering process until all ingredients are used, ending with a generous layer of mozzarella on top.
  8. Bake for 30-35 minutes until the cheese is bubbly and the edges are mahogany-colored.