Mushroom and Spinach Lasagna (Egg-Free)

Ingredients

• about 450 g Lasagna noodles
• about 450 g Cremini mushrooms
• about 285 g Fresh spinach
• about 425 g Ricotta cheese
• about 225 g Mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 medium Onion
• about 790 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Fill a large 8-quart pot with water and bring it to a rolling boil over high heat. Carefully add the about 450 g 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 0.635 cm 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 about 790 g 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 30.48 cm skillet over medium heat. Add the about 450 g cremini mushrooms, sliced 0.635 cm thick, and sauté for 8-10 minutes, stirring occasionally, until they are softened and browned. Add the about 285 g 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 about 425 g ricotta cheese, about 113 g shredded mozzarella cheese (which is half of the about 225 g 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 about 790 g tomato sauce evenly in the bottom of a 22.86 × 33.02 cm baking dish. Arrange 3-4 lasagna noodles over the sauce, slightly overlapping if needed to cover the bottom. Evenly spread half of the about 425 g 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 about 425 g 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 about 790 g tomato sauce over these noodles, then spoon the remaining béchamel sauce over the tomato sauce, and finally sprinkle the remaining about 113 g shredded mozzarella cheese over the top. Cover the baking dish loosely with aluminum foil and bake in the preheated 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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