Creamy Vegetarian Mushroom Lasagna (Printer-Friendly Version)

# What You'll Need:

01 - 2 tablespoons olive oil or butter

02 - 1 medium onion, finely chopped

03 - 3 cloves garlic, minced

04 - 12 ounces mushrooms, sliced (340g)

05 - 10 ounces fresh spinach (280g)

06 - 1 teaspoon dried thyme or Italian seasoning

07 - Salt and black pepper to taste

08 - 4 tablespoons unsalted butter (60g)

09 - 1/4 cup all-purpose flour (30g)

10 - 4 cups milk (1 liter)

11 - 1/4 teaspoon ground nutmeg (optional)

12 - Salt and black pepper to taste

13 - 9-12 lasagna noodles

14 - 2 cups shredded mozzarella cheese (200g)

15 - 1/2 cup grated Parmesan cheese (50g)

01 - Sauté onion and garlic in oil. Add mushrooms and cook until browned. Add spinach and seasonings until wilted

02 - Make roux with butter and flour. Gradually whisk in warm milk until thickened. Season with nutmeg, salt, and pepper

03 - Layer béchamel, noodles, filling, and cheeses three times in 9x13 dish. Top with remaining sauce and cheese

04 - Cover and bake at 375°F for 25 minutes. Uncover and bake 15 more minutes until golden. Rest 10 minutes before serving

01 - Can be assembled a day ahead

02 - Try different cheese combinations like Gruyère or fontina

03 - Add roasted peppers or artichokes for variety