White Sauce Mushroom Spinach Lasagna (Print Version)

# Ingredients:

→ Base Layer

01 - 12 tender lasagna noodles, either regular or your favorite gluten-free variety

→ Hearty Vegetable Filling

02 - 2 tablespoons of extra virgin olive oil
03 - 1 small sweet onion, diced into tiny pieces
04 - 3 fresh garlic cloves, finely minced
05 - 16 ounces of fresh mushrooms (a lovely mix of cremini and button), sliced
06 - 10 ounces of vibrant fresh spinach (or a package of frozen, thoroughly thawed and drained)

→ Velvety White Sauce

07 - 4 tablespoons of creamy unsalted butter
08 - 1/4 cup of all-purpose flour (or gluten-free flour blend if needed)
09 - 3 cups of whole milk for the richest sauce
10 - 1/2 teaspoon of aromatic ground nutmeg
11 - A generous pinch each of sea salt and freshly ground black pepper

→ Cheese Blend

12 - 1 1/2 cups of fresh whole milk ricotta
13 - 1 large farm-fresh egg, lightly beaten
14 - 2 cups of freshly shredded mozzarella
15 - 1/2 cup of freshly grated Parmesan cheese

# Instructions:

01 - Bring a big pot of water to a rolling boil, add a generous pinch of salt, and cook your lasagna noodles until they're just tender but still have a bit of bite. Drain them carefully and lay them flat to prevent any sticking.
02 - Begin by warming your olive oil in a spacious skillet. Toss in those finely chopped onions and let them soften and become translucent - about 3-4 minutes should do it. Add your minced garlic and let it release its aroma for just a minute. Now add your mushrooms and watch them transform - they'll release their moisture and turn a beautiful golden brown after about 8 minutes. Finally, add your spinach and cook until it wilts down beautifully. Season with salt and pepper until it tastes just right.
03 - Start by melting your butter over medium heat in a good-sized saucepan. Sprinkle in the flour and whisk it constantly for 1-2 minutes until it smells nutty and looks slightly golden. Here's the crucial part: slowly stream in your milk while whisking non-stop to create the smoothest sauce. Keep stirring until it thickens up nicely - about 5-7 minutes. Finish with nutmeg, salt, and pepper to taste.
04 - In a mixing bowl, combine your fresh ricotta with the beaten egg and 1/2 cup of shredded mozzarella. Add just a pinch of salt to make all those flavors sing.
05 - Preheat your oven to a toasty 375°F (190°C). Grab a 9×13-inch baking dish and give it a light coating of oil. Start with a thin layer of your white sauce, then add your first layer of noodles. Spread on 1/3 of your ricotta mixture, then half of your mushroom-spinach filling. Keep layering - more noodles, sauce, and repeat until you finish with a final layer of noodles topped with the remaining white sauce and a generous sprinkle of mozzarella and Parmesan.
06 - Cover your creation with foil and let it bake for 25 minutes. Then remove the foil and give it another 15-20 minutes until the top turns a beautiful golden brown and you see those edges bubbling. Let it rest for 10 minutes before serving - hard as it may be to wait!

# Notes:

01 - This comforting lasagna can be assembled a day ahead - just keep it covered in the fridge until you're ready to bake
02 - Leftovers will stay delicious for up to 5 days when stored in an airtight container in the refrigerator
03 - Feel free to experiment with different mushroom varieties for unique flavors

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