Prep Time: 25 mins | Cook Time: 55 mins | Total Time: 1 hr 20 mins | Yield: 12 Servings
I got this amazing recipe from my cousin, Martha. I am so excited to share it with you, friends! Oh, man, you are so in for a treat! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later. Enjoy!
Ingredients:
9 lasagna noodles
1 (15-oz) package whole milk ricotta
2 (10-oz) packages frozen chopped spinach, thawed and drained
3 c shredded mozzarella cheese, divided
¾ c freshly grated Parmesan, divided
2 tbsp chopped fresh parsley leaves
FOR THE SAUCE
¼ c unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced
¼ c all-purpose flour
3 c milk, at room temperature
1 tsp dried basil
½ tsp dried oregano
Pinch of nutmeg
Kosher salt and freshly ground black pepper, to taste
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place a saucepan on the stove and turn the heat to medium.
Add the butter and allow it to melt.
Add the onion, garlic, and mushrooms. Stir and cook for 4 minutes or until aromatic and translucent.
Add flour, then whisk and cook for a minute.
Add milk gradually and whisk every addition.
Add oregano, basil, salt, pepper, and nutmeg. Stir and cook for a minute. Remove from the heat.
Place a large pot with salted water on the stove and turn the heat to high, then allow it to boil.
Add the lasagna noodles and cook until al dente.
In a 9×13-inch baking dish, add 1 cup of mushroom sauce and spread it evenly on the bottom.
Add 3 lasagna noodles on top, ½ ricotta cheese, 1 cup spinach, ¼ cup Parmesan cheese, and 1 cup of mozzarella cheese.
Repeat the process until everything is arranged in layers.
Bake inside the preheated oven for about 45 minutes or until almost done.
Broil for 3 more minutes or until the top turns brown.
Remove from the oven and allow it to cool for about 15 minutes at room temperature.
Serve and enjoy!
[penci_recipe]