Spinach mushroom lasagna is a filling, flavorful dinner while being completely vegetarian. Paired with a thick slice of bread, this dinner is a crowd pleaser.
3/4cupgrated parmesandivided (use fresh or the bottled stuff)
salt and pepperto taste
Instructions
Start with the sauce. In a Dutch oven or stock pot, melt the butter over medium heat. Add the onion and saute until it is getting soft. Add in the garlic and mushrooms, and continue sauteing for a few minutes until the mushrooms reduce down and soften a bit.
Stir in the flour, making sure to soak up any butter or juices from the vegetables. (If there is still liquid in the pot, add more flour, a little at a time, until it's all soaked up.) Continue stirring to cook the flour taste out of the mixture for about two minutes.
Gradually add in the milk while stirring. Continue stirring constantly, making sure to scrape the bottom of the pot, until the sauce thickens slightly. That should take around five minutes or so.
Stir in the basil, oregano, parsley and nutmeg, along with salt and pepper. Remove the sauce from the heat.
In another large pot, boil the lasagna noodles according to package directions.
While the noodles cook, preheat the oven to 350 degrees.
Stir the dried parsley, along with some salt and pepper into the ricotta. Also add salt and pepper, to taste, to the chopped spinach.
When the noodles are done, spread about one cup of the sauce in the bottom of a deep nine-by-13-inch baking dish.
Lay three lasagna noodles over the sauce. Top that with half of the ricotta cheese, then half of the spinach, then one cup mozzarella and one-quarter cup parmesan.
Repeat those layers.
Finish the lasagna off with a layer of noodles, the rest of the sauce and the rest of the cheese.
Bake, uncovered, for 35 to 40 minutes or until the lasagna is bubbling. Turn the broiler on high for about two minutes to brown the top.
Let the lasagna sit 10 to 15 minutes before serving, and refrigerate any leftovers.