Creamy Spinach and Mushroom Lasagna

Indulge in the ultimate comfort food with this Creamy Spinach and Mushroom Lasagna. Layers of delicate no-boil lasagna noodles are embraced by a luscious combination of spinach, mushrooms, and a rich cheese sauce. This recipe combines the earthy flavors of mushrooms with the vibrant taste of spinach, creating a harmonious and satisfying dish that will please both vegetarians and non-vegetarians alike. Served piping hot from the oven, this creamy and decadent lasagna is perfect for gatherings or cozy family dinners.

Serves: 6 to 10

INGREDIENTS:

• 8 tablespoons (1 stick) unsalted butter, plus more for greasing the baking dish
• 3 medium cloves garlic, minced or grated on a microplane (about 1 tablespoon)
• 2 pounds spinach, washed, tough stems removed, and roughly chopped
• 2 cups heavy cream
• ½ teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1 pound cottage cheese
• 1 large egg
• ½ cup chopped fresh parsley
• 1 package (15 sheets) flat no-boil lasagna noodles
• 1½ pounds button, cremini, or shiitake mushrooms, stems removed, and discarded if using shiitake, finely chopped
• 2 medium shallots, finely chopped (about ½ cup)
• 2 teaspoons minced fresh thyme
• 1 tablespoon soy sauce
• 2 teaspoons lemon juice (from 1 lemon)
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 12 ounces whole-milk mozzarella, grated
• 2 ounces Parmigiano-Reggiano, grated (about 1 cup)

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C) and adjust the oven racks to the upper-middle and middle positions.
2. In a large saucepan, melt 3 tablespoons of butter over medium-high heat. Add the minced garlic and cook, stirring, for about 30 seconds until fragrant. Gradually add the chopped spinach in batches, allowing each batch to wilt before adding more. Pour in 1 cup of heavy cream and bring it to a boil. Reduce to a strong simmer and cook, stirring frequently, until the mixture thickens and reduces (about 15 minutes). Add freshly grated nutmeg, salt, and pepper to taste, then remove the mixture from the heat.
3. In a food processor, combine the cottage cheese, egg, and 6 tablespoons of chopped parsley. Process until well combined, and the cottage cheese reaches a texture similar to ricotta cheese (about 5 seconds). Transfer this mixture to a large bowl and add the cooked spinach, mixing everything thoroughly.
4. Place the lasagna noodles in a 9- by 13-inch baking dish and cover them with warm water. Allow them to soak for about 15 minutes, occasionally agitating the noodles to prevent sticking. Drain the noodles and arrange them in a single layer on paper towels or a clean kitchen towel to dry.
5. In the same pan used for the spinach, melt 3 more tablespoons of butter over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, until the liquid evaporates and the mushrooms start to sizzle (about 10 minutes). Add the shallots and thyme, and continue cooking, stirring frequently, until the shallots are softened (about 2 minutes). Stir in the soy sauce and lemon juice. Pour in the remaining 1 cup of heavy cream, bring it to a simmer, and cook until it lightly thickens (about 3 minutes). Season with salt and pepper, and transfer the mushroom mixture to a bowl.
6. Wipe out the saucepan, return it to medium-high heat, and melt the remaining 2 tablespoons of butter. Add the flour and cook, whisking constantly, until it turns light golden blond. Slowly pour in the milk, whisking constantly. Bring the mixture to a simmer, then remove it from the heat. Stir in two-thirds of the mozzarella and the Parmesan, and season with salt and pepper.
7. To assemble the lasagna, grease a baking dish with butter. Spread 1 cup of the cheese sauce on the bottom of the dish. Lay 3 lasagna noodles on top, evenly spaced (they can be slightly apart). Spread half of the mushroom mixture on the noodles, and then add another layer of 3 noodles. Spread half of the spinach/cottage cheese mixture on top of the second layer of noodles, and repeat the layers with the remaining mushroom mixture, spinach mixture, and noodles. End with a layer of noodles on top.
8. Pour the remaining cheese sauce over the top layer of noodles and spread it evenly. Sprinkle the remaining mozzarella evenly over the sauce.
9. Place a foil-lined baking sheet on the lower oven rack to catch any drips, then place the lasagna on the rack above it. Bake until the lasagna is bubbling around the edges (about 20 minutes). Turn on the broiler and broil until the top is lightly browned (about 5 minutes). If your oven has an under-oven broiler, transfer the lasagna to the broiler after baking.
10. Let the lasagna cool for 10 minutes before slicing and serving.

Gather around the table and revel in the creamy, flavorful layers of this exquisite Creamy Spinach and Mushroom Lasagna. With the combination of fresh vegetables, rich creaminess, and perfectly melted cheese, this dish is sure to impress and delight everyone fortunate enough to taste it. Enjoy this delightful lasagna with friends and family, and savor the joy of delicious homemade comfort food. Bon appétit!