Instructions:
- Prepare the Mushroom Spinach Filling:
- Heat olive oil and butter in a large skillet over medium heat.
- Sauté the mushrooms until golden and tender, about 5–7 minutes.
- Add garlic, thyme, salt, and pepper, and cook for another minute.
- Stir in the spinach and cook until wilted. Set aside.
- Make the Creamy Sauce:
- In a medium saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes until lightly golden (this is your roux).
- Gradually whisk in the warm milk, ensuring no lumps. Simmer for 5–7 minutes until thickened.
- Stir in Parmesan cheese, nutmeg (if using), and season with salt and pepper. Set aside.
- Mix the Ricotta Layer:
- In a bowl, combine ricotta cheese, beaten egg, and grated Parmesan. Mix until smooth.
- Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of the creamy sauce on the bottom of a 9×13-inch baking dish.
- Layer 3–4 lasagna sheets, followed by:
- A layer of the ricotta mixture.
- A layer of the mushroom-spinach filling.
- A layer of the creamy sauce.
- A sprinkle of mozzarella.
- Repeat these layers until all ingredients are used, finishing with a layer of creamy sauce and a generous topping of mozzarella.
- Bake:
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
- Rest and Serve:
- Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley, if desired. Serve warm.
Tips:
- For added flavor, sauté the mushrooms with a splash of white wine.
- If you want a heartier dish, add layers of roasted butternut squash or zucchini.
- Use fresh pasta sheets for an even silkier lasagna!
Would you like a variation with a different sauce or extra veggies? 😊