Mushroom and Spinach Lasagna (Egg-Free)

Ingredients

• 1 lb Lasagna noodles
• 1 lb Cremini mushrooms
• 10 oz Fresh spinach
• 15 oz Ricotta cheese
• 8 oz Mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 medium Onion
• 28 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• 1 tbsp Dried oregano
• 1 tbsp Dried basil
• 1 tsp Sugar
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 tbsp Butter
• 1/4 cup All-purpose flour
• 3 cups Milk
• 1/4 tsp Nutmeg
• 2 tbsp Cornstarch

Instructions

1. 1Preheat your oven to 375°F (190°C). Fill a large 8-quart pot with water and bring it to a rolling boil over high heat. Carefully add the 1 lb lasagna noodles and cook for 8-10 minutes until they are al dente, meaning they are firm to the bite but cooked through. Drain the noodles in a colander and rinse them with cold water to prevent sticking, then lay them flat on a clean surface or parchment paper.
2. 2Heat the 2 tbsp olive oil in a large 6-quart pot over medium heat. Add the 1 medium onion, diced into 1/4-inch pieces, and cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the 3 cloves garlic, minced, and cook for 1 minute more until fragrant. Stir in the 28 oz canned crushed tomatoes, 2 tbsp tomato paste, 1 tbsp dried oregano, 1 tbsp dried basil, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally, until slightly thickened.
3. 3While the sauce simmers, heat a large 12-inch skillet over medium heat. Add the 1 lb cremini mushrooms, sliced 1/4-inch thick, and sauté for 8-10 minutes, stirring occasionally, until they are softened and browned. Add the 10 oz fresh spinach, roughly chopped, along with 1/4 tsp salt and 1/8 tsp black pepper, and cook for 3-5 minutes, stirring, until the spinach wilts completely. Remove the skillet from the heat and set aside.
4. 4In a medium 2-quart saucepan, melt the 4 tbsp butter over medium heat. Whisk in the 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, until a smooth paste forms. Gradually whisk in the 3 cups milk, a little at a time, until the sauce is smooth and lump-free. Bring the sauce to a gentle simmer, stirring constantly, then reduce the heat to low and simmer for 5 minutes, stirring occasionally, until it begins to thicken. In a small bowl, whisk together the 2 tbsp cornstarch with 2 tbsp cold water until smooth, then whisk this slurry into the béchamel sauce and continue to cook for 1-2 minutes, stirring constantly, until the sauce is noticeably thickened. Stir in 1/8 tsp salt, 1/8 tsp black pepper, and 1/4 tsp nutmeg, then remove from heat.
5. 5In a large mixing bowl, combine the 15 oz ricotta cheese, 4 oz shredded mozzarella cheese (which is half of the 8 oz total), and the 1/2 cup grated Parmesan cheese. Add the remaining 1/8 tsp salt, and mix well with a spoon until all ingredients are evenly combined. Set this mixture aside.
6. 6Spread 1 cup of the 28 oz tomato sauce evenly in the bottom of a 9x13-inch baking dish. Arrange 3-4 lasagna noodles over the sauce, slightly overlapping if needed to cover the bottom. Evenly spread half of the 15 oz ricotta cheese mixture over the noodles, then spread half of the mushroom-spinach filling over the ricotta, and spoon one-third of the béchamel sauce over these layers. Repeat this entire layering sequence one more time: 3-4 lasagna noodles, the remaining 15 oz ricotta cheese mixture, the remaining mushroom-spinach filling, and another one-third of the béchamel sauce.
7. 7Place the final 3-4 lasagna noodles on top of the last béchamel layer. Evenly spread the remaining 28 oz tomato sauce over these noodles, then spoon the remaining béchamel sauce over the tomato sauce, and finally sprinkle the remaining 4 oz shredded mozzarella cheese over the top. Cover the baking dish loosely with aluminum foil and bake in the preheated 375°F (190°C) oven for 30 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the top is golden brown and the sauce is bubbly around the edges. Let the lasagna cool on a wire rack for 10-15 minutes before slicing and serving; this resting period allows the layers to set, making it easier to cut.

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