Ingredients:

  • 24 oz cremini or baby bella mushrooms, thinly sliced
  • 1 lb fresh baby spinach, wilted and squeezed dry
  • 4 cloves garlic, minced
  • 1 large shallot, finely diced
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp ground nutmeg
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 tsp sea salt
  • 0.5 tsp white pepper
  • 0.5 cup grated Parmesan Reggiano
  • 12 no-boil lasagna noodles
  • 15 oz ricotta cheese
  • 3 cups shredded low-moisture mozzarella cheese
  • 1 large egg

Instructions:

  1. Sauté the mushrooms in batches in a large skillet over medium-high heat until they reach a deep mahogany color. Add the shallots and garlic in the final 2 minutes of cooking. Do not salt until the end to prevent steaming.
  2. Wilt the spinach in a separate pan or microwave, then place in a clean kitchen towel and squeeze aggressively to remove all excess moisture.
  3. Prepare the béchamel by melting butter in a saucepan, whisking in flour for 2 minutes, and gradually adding warm milk. Simmer until thickened, then stir in nutmeg, salt, white pepper, and Parmesan.
  4. In a medium bowl, combine the ricotta cheese with the egg and half of the wilted spinach to create the structural cheese layer.
  5. Layer the lasagna in a 9x13 dish starting with a thin layer of béchamel, followed by noodles, ricotta mixture, mushrooms, and mozzarella. Repeat until all ingredients are used, finishing with a layer of béchamel and mozzarella.
  6. Bake at 375°F (190°C) for 40 minutes until the top is golden brown and bubbling. Let rest for 15 minutes before slicing to ensure structural integrity.