White Pesto Spinach Lasagna

halfbakedharvest.com

Patty Gorter

2 tablespoons extra virgin olive oil

6 tablespoons salted butter

12 ounces wild mushrooms, roughly torn

kosher salt and pepper

2 cloves garlic, minced or grated

1 tsp dried oregano

¼ cup all-purpose flour

2 cups whole milk

2 cups vegetable broth

2 cups shredded Emmi Raclette (provolone or fontina can be used)

1 cup grated parmesan cheese

2 cups whole milk ricotta cheese

2 (10 ounce) packages frozen spinach, thawed and drained

½ cup basil pesto, homemade or store bought

1 box no-boil lasagna noodles

Directions at halfbakedharvest.com

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