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
3/4 c freshly grated Parmesan, divided
2 tbsp chopped fresh parsley leaves
FOR THE SAUCE
1/4 c unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced
1/4 c all-purpose flour
3 c milk, at room temperature
1 tsp dried basil
1/2 tsp dried oregano
Pinch of nutmeg
Kosher salt and freshly ground black pepper, to taste
Directions:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Place a saucepan on the stove and turn the heat to medium.
3. Add the butter and allow it to melt.
4. Add the onion, garlic, and mushrooms. Stir and cook for 4 minutes or until aromatic and translucent.
5. Add flour, then whisk and cook for a minute.
6. Add milk gradually and whisk every addition.
7. Add oregano, basil, salt, pepper, and nutmeg. Stir and cook for a minute. Remove from the heat.
8. Place a large pot with salted water on the stove and turn the heat to high, then allow it to boil.
9. Add the lasagna noodles and cook until al dente.
10. In a 9×13-inch baking dish, add 1 cup of mushroom sauce and spread it evenly on the bottom.
11. Add 3 lasagna noodles on top, 1/2 ricotta cheese, 1 cup spinach, 1/4 cup Parmesan cheese, and 1 cup of mozzarella cheese.
12. Repeat the process until everything is arranged in layers.
13. Bake inside the preheated oven for about 45 minutes or until almost done.
14. Broil for 3 more minutes or until the top turns brown.
15. Remove from the oven and allow it to cool for about 15 minutes at room temperature.
16. Serve and enjoy!
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