Mushroom and Spinach Lasagna

INGREDIENTS

1. 1/2 lb. lasagna noodles (dried or ready-to-bake – see recipe notes!)
2. 3 Tbsp. extra virgin olive oil (you could use butter or ghee if you prefer)
3. 1/2 large yellow onion, diced
4. 4 cloves garlic, minced
5. 1 lb. baby portobello mushrooms, sliced
6. Kosher salt and pepper to taste
7. 1/4 cup flour
8. 1.75 cups vegetable stock (you could also use chicken or turkey stock)
9. 1/2 cup heavy cream
10. 4 cups fresh spinach
11. 1.5 cups shredded parmesan cheese, divided
12. 8 oz. fresh mozzarella cheese, thinly sliced or shredded
13. 1/4 cup chopped parsley for garnish (optional)

INSTRUCTIONS
GET THE NOODLES READY.

• If you’re using dried lasagna noodles, cook them according to package directions in very salty water until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with later! (If you’re using ready-to-bake noodles, you can skip this step – see recipe notes).

MAKE THE SAUCE.

• Heat a large saucepan over medium-high heat. When pan is hot, drizzle in the olive oil.
• Add onion and garlic to pan and stir to combine. Cook 1-2 minutes until onion has begun to soften.
• Add sliced mushrooms to pan and cook, stirring occasionally, for 4-5 minutes until onion is translucent and mushrooms have reduced in size.
• Add salt and pepper to taste and stir to combine (don’t skimp on the seasonings here – salt is what brings out the flavor! I usually add up to 1 tsp. of kosher salt at this step).
• Add flour to saucepan and stir to combine. Let cook for 30 seconds or so to ensure the flour cooks through.
• Add the vegetable stock to the pan a little at a time, stirring as you go to break up any lumps of flour. Bring mixture to a simmer and cook, stirring occasionally, for 8-10 minutes until sauce has begun to thicken.
• Add heavy cream to sauce and stir to combine. Return sauce to a simmer and cook, stirring occasionally, for an additional 8-10 minutes until sauce has thickened to your desired consistency. (The sauce shouldn’t be watery, but it doesn’t need to be quite as thick as, say, a bechamel or a cheese sauce: it will thicken when cheese is added and as it cools, and the lasagna noodles will absorb some of the moisture as it cooks. Watch the how-to video above to see an example!)
• Turn off the heat, then add spinach and 2/3 of the parmesan cheese to the sauce (save the last cup of parmesan cheese for topping the lasagna!). Stir until spinach has wilted and cheese has melted into the sauce.
• Taste the sauce! Grab a spoon and steal a bite – then add extra kosher salt or pepper as needed. (I almost always add another 1/2 teaspoon or so of Kosher salt during this step).

ASSEMBLE THE LASAGNA.

• Heat oven to 375 degrees F (if you plan to bake your lasagna immediately – if you’re freezing it for later, you can skip this step).
• Spread a thin layer of sauce over the bottom of a medium-sized baking dish (I use an 8×10″ dish – see recipe notes). Put down a layer of lasagna noodles, followed by a few ladlefuls of sauce, followed by a few slices of mozzarella cheese. Repeat until you run out of noodles and sauce. Top the final layer with any remaining mozzarella cheese and the rest of your parmesan.
• Bake lasagna for 30-40 minutes until cheese has melted and the edges are lightly browned. (If you’re freezing the lasagna or making it ahead of time, skip this step and see recipe notes).
• Let lasagna cool for 10 minutes before serving. Top with fresh parsley, cut, and enjoy.