Creamy Vegetarian Lasagna (Print Version)

# Ingredients:

→ Base Layer

01 - 12 lasagna sheets, soft and pliable, regular or gluten-free, depending on your preference

→ Rich Veggie Filling

02 - 2 tablespoons of high-quality olive oil
03 - 1 small onion, finely diced into small pieces
04 - 3 garlic cloves, minced until smooth
05 - 16 ounces of fresh mushrooms, a mix of button and cremini, sliced just right
06 - 10 ounces of fresh spinach (or a thawed package of frozen spinach, carefully drained)

→ Creamy White Sauce

07 - 4 tablespoons of smooth unsalted butter
08 - 1/4 cup of all-purpose flour (swap with a gluten-free flour blend if needed)
09 - 3 cups of milk for a rich, silky finish
10 - 1/2 teaspoon of warm, earthy nutmeg
11 - A pinch of sea salt and freshly ground pepper to enhance the flavors

→ Cheese Mixture

12 - 1 1/2 cups of creamy ricotta cheese
13 - 1 large egg, beaten until smooth
14 - 2 cups of shredded mozzarella cheese
15 - 1/2 cup of grated Parmesan

# Instructions:

01 - Fill a large pot with water, bring it to a boil, and toss in some salt. Drop in your noodles and cook until just soft with a slight firmness. Drain the noodles gently and lay them flat so they don't stick together.
02 - Heat up the olive oil in a decent-sized skillet. Stir in the diced onion and let it cook for a few minutes until it's soft and almost clear. Add the garlic and let it sizzle for about a minute to release its scent. Next, toss in the mushrooms and give them time to cook down until golden brown, around 8 minutes. Finally, add the spinach and let it wilt completely. Season with salt and pepper to your liking.
03 - Melt the butter in a medium pan over medium heat. Sprinkle over the flour, constantly whisking for about 1-2 minutes, until it forms a light golden paste. Gradually mix in the milk while stirring continuously to avoid lumps. Keep stirring until the sauce thickens, which should take about 5-7 minutes. Add the nutmeg, salt, and pepper for extra taste.
04 - Grab a bowl, and combine the ricotta, the egg, and 1/2 cup of mozzarella. Put in a pinch of salt and stir it all together until it's smooth.
05 - Turn your oven on to 375°F (190°C) and grease a 9×13-inch baking dish. Spread a bit of the white sauce on the bottom, then layer some noodles on top. Add 1/3 of the ricotta mix, followed by half the spinach-mushroom filling. Keep layering noodles, sauce, and fillings until you've used it all up, ending with noodles and the last of the white sauce, topped with Parmesan and mozzarella.
06 - Cover the dish with foil and pop it in the oven for about 25 minutes. Remove the foil and let it bake for 15-20 minutes more, until the cheese on top is golden and the edges are bubbling. Wait 10 minutes before cutting and serving—but it'll be worth the wait!

# Notes:

01 - You can assemble everything a day in advance and bake it fresh—just store it in the fridge until ready.
02 - Leftovers can be kept in a sealed container in the fridge for up to five days.
03 - Try swapping the mushrooms for other varieties to create unique flavor combinations.

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