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Prepare the creamy sauce:
Heat olive oil in a pan over medium heat. Sauté onions until soft.
Add garlic and mushrooms, cook until mushrooms release moisture and brown.
Add spinach and cook until wilted.
Stir in flour and cook 1 minute. Gradually whisk in warm milk.
Simmer 4–5 minutes until thick. Season with salt, pepper, and nutmeg. Stir in Parmesan.
Assemble the lasagna:
Preheat oven to 375°F (190°C).
Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
Layer noodles, half of ricotta, some sauce, and mozzarella. Repeat.
Finish with a layer of noodles, sauce, mozzarella, and extra Parmesan.
Bake:
Cover with foil and bake for 25 minutes. Uncover and bake another 15–20 minutes until golden and bubbly.
Let rest 10 minutes before slicing.
Serving and storage tips:
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