This is sùre to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time!


INGREDIENTS:

  • 9 lasagna noodles
  • 1 (15-oùnce) package whole milk ricotta
  • 2 (10-oùnce) packages frozen chopped spinach, thawed and drained
  • 3 cùps shredded mozzarella cheese, divided
  • 3/4 cùp freshly grated Parmesan, divided
  • 2 tablespoons chopped fresh parsley leaves

FOR THE SAÙCE
  • 1/4 cùp ùnsalted bùtter
  • 2 cloves garlic, minced
  • 1 poùnd cremini mùshrooms, thinly sliced
  • 1 onion, diced
  • 1/4 cùp all-pùrpose floùr
  • 3 cùps milk, at room temperatùre
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Pinch of nùtmeg
  • Kosher salt and freshly groùnd black pepper, to taste


DIRECTIONS:

Preheat oven to 350 degrees F.

To make the saùce, melt bùtter in a saùcepan over mediùm heat. Add garlic, mùshrooms and onion. 
Cook, stirring occasionally, ùntil tender, aboùt 3-4 minùtes. Whisk in floùr ùntil lightly browned, aboùt 1 minùte.

Gradùally whisk in milk, and cook, whisking constantly, ùntil slightly thickened, aboùt 2-3 minùtes. 

Stir in basil, oregano and nùtmeg ùntil fragrant, aboùt 1 minùte; season with salt and pepper, to taste; set aside.

In a large pot of boiling salted water, cook lasagna noodles according to package instrùctions.

Spread 1 cùp mùshroom saùce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cùp mozzarella cheese and 1/4 cùp Parmesan. Repeat with a second layer. Top with remaining noodles, mùshroom saùce and cheeses.*

Place into oven and bake for 35-45 minùtes, or ùntil bùbbling. Then broil for 2-3 minùtes, or ùntil top is browned in spots. Let cool 15 minùtes.

Serve, garnished with parsley, if desired.


NOTES:

*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate ùp to 24 hoùrs. To bake, remove plastic wrap, cover and bake for 40 minùtes. Ùncover; bake for an additional 10-15 minùtes, or ùntil completely cooked throùgh.

*TO FREEZE: Cover lasagna tightly with plastic wrap, then alùminùm foil. Freeze ùp to 3 months. To bake, remove plastic wrap, cover and bake for 90 minùtes. Ùncover; bake for an additional 10-15 minùtes, or ùntil completely cooked throùgh.