Creamy Spinach and Mushroom Lasagna

Ingredients

• 12 sheets No-boil lasagna noodles
• 16 oz Cremini mushrooms
• 10 oz Fresh baby spinach
• 15 oz Ricotta cheese
• 3 cups Shredded mozzarella cheese
• 0.5 cup Grated parmesan cheese
• 3 cloves Garlic
• 4 tbsp Butter
• 4 tbsp All-purpose flour
• 3 cups Whole milk
• 0.25 tsp Nutmeg(optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. 2

   In a large skillet, melt 1 tbsp butter and sauté sliced mushrooms until browned. Add minced garlic and spinach, cooking until spinach is wilted. Drain any excess liquid.

3. 3

   In a saucepan, melt remaining butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk until thickened. Season with salt, pepper, and nutmeg to create the white sauce.

4. 4

   In a small bowl, mix ricotta with half of the parmesan cheese.

5. 5

   Spread a thin layer of white sauce on the bottom of the baking dish. Layer 3-4 noodles, 1/3 of the ricotta mixture, 1/3 of the mushroom/spinach mix, and a handful of mozzarella.

6. 6

   Repeat layers twice more, ending with a layer of noodles topped with the remaining white sauce, mozzarella, and parmesan.

7. 7

   Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.

8. 8

   Let rest for 10 minutes before slicing.