Spinach & Mushroom Lasagna
Prep time
Cook time
Total time
  • 1 chopped onion
  • 3 cloves minced garlic
  • 2 c chopped cremini mushrooms
  • 1½ ts dried oregano
  • S & P
BĂ©chamel Sauce
  • 4 tb unsalted butter
  • 3 tb unbleached flour
  • 3 c warm whole milk
  • Kosher salt
  • White pepper
  • ½ ts freshly ground nutmeg
  • ¼ c grated parmigiano-reggiano cheese
  • 3 c whole ricotta cheese
  • 10 oz chopped spinach
  • 2 beaten eggs
  • 1 c grated parmigiano-reggiano cheese
  • 1 c shredded mozzarella
  • 1 box lasagna noodles
  • Extra mozzarella for topping
  1. Sauté your veggies and sprinkle in your herb and seasonings. Set aside.
  2. In the same pan, melt your butter and whisk in your flour. Allow it 2 minutes or so to cook off the raw flour taste and very slowly, tip in your warmed milk. Stir/Whisk vigorously. Sprinkle in your seasonings. At the last moment, stir in your cheese. Set aside.
  3. In a separate bowl, toss in all your filling ingredients. Mix and set aside.
  4. Obtain a casserole dish and begin assembling. Ladle in a bit of your sauce on the bottom, layer with pasta, smear with filling, top with your mushroom mixture, drizzle on more sauce, top with mozzarella and repeat.
  5. Bake at 350 for 35 minutes. Keep covered for the first 20 minutes.
Recipe by The Squishy Monster at http://thesquishymonster.com/2012/07/spinach-mushroom-lasagna.html