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Creamy Spinach and Mushroom Lasagna
Ingredients
  • 9 lasagna noodles
  • 1 15-ounce package whole milk ricotta
  • 2 10-ounce packages frozen chopped spinach, thawed and drained
  • 3 cups shredded mozzarella cheese, divided
  • ¾ cup freshly grated Parmesan, divided
  • 2 tablespoons chopped fresh parsley leaves
  • subheading: FOR THE SAUCE:
  • ¼ cup unsalted butter
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  •  
  • 1 onion, diced
  • ¼ cup all-purpose flour
  • 3 cups milk, at room temperature
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
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