A delightful twist on the classic lasagna, featuring a creamy spinach and mushroom filling and a rich white sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a large sauté pan, heat a tablespoon of butter over medium heat. Add the mushrooms and cook until golden brown, about 5 minutes.
Cooking mushrooms until golden enhances their flavor.
Add the onions and garlic to the pan and sauté until fragrant, about 3 minutes.
Stir frequently to prevent the garlic from burning.
Add the spinach to the pan and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
Fresh spinach cooks down significantly, so don't worry if it seems like a lot at first.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
Cooking the roux removes the raw flour taste.
Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5 minutes. Add thyme and basil, then remove from heat.
Whisking constantly prevents lumps in the sauce.
Spread a thin layer of the white sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce.
Ensure the noodles are evenly spaced for consistent cooking.
Layer half of the spinach and mushroom mixture over the noodles, followed by a third of the mozzarella and parmesan cheeses.
Spread the filling evenly for balanced flavors in each bite.
Repeat the layers, ending with a layer of white sauce and the remaining cheeses on top.
Finish with a generous layer of cheese for a golden crust.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
Removing the foil allows the top to brown nicely.
Let the lasagna rest for 10 minutes before serving.
Resting helps the layers set, making it easier to slice.
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