Ingredients:

  • 680g (24 oz) Cremini or Baby Bella Mushrooms, sliced 1/4 inch thick
  • 450g (1 lb) Fresh Baby Spinach, rough chopped
  • 3 cloves Garlic, microplaned
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Thyme
  • 75g (5 tbsp) Unsalted Butter
  • 50g (6 tbsp) All-Purpose Flour
  • 950ml (4 cups) Whole Milk, room temperature
  • 1/2 tsp Nutmeg, freshly grated
  • 425g (15 oz) Whole Milk Ricotta, drained
  • 1 Large Egg
  • 250g (9 oz) No-Boil Lasagna Noodles
  • 200g (2 cups) Low-Moisture Mozzarella, freshly shredded
  • 50g (1/2 cup) Pecorino Romano, finely grated

Instructions:

  1. Heat olive oil in a large 12-inch skillet over medium-high heat. Add mushrooms in a single layer and sear undisturbed for 4-5 minutes until a mahogany crust forms. Toss and continue cooking until moisture has evaporated. Sauté 8-10 minutes until they turn deep mahogany and the edges begin to crisp.
  2. Add microplaned garlic and dried thyme to the skillet. Fold in the rough-chopped spinach and cook just until wilted. Toss in the 450g of chopped spinach and cook 2 minutes until it collapses and turns vibrant green.
  3. Prepare the bechamel by melting butter in a medium saucepan. Whisk in flour and cook for 2 minutes. Gradually whisk in the whole milk and simmer for 5-7 minutes until the sauce coats the back of a spoon. Season with salt, pepper, and freshly grated nutmeg.
  4. In a separate bowl, combine the drained ricotta with one large egg and a pinch of salt. Mix until smooth.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of bechamel in a 9x13 inch baking dish. Layer no-boil noodles, followed by the mushroom-spinach mixture, ricotta mix, bechamel, and mozzarella.
  6. Repeat the layers, finishing with a generous layer of bechamel, mozzarella, and Pecorino Romano. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 20 minutes until the crust is golden and bubbling.