9-12 lasagna sheets (oven-ready or boiled as per package instructions)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Instructions
Step 1: Prepare the Filling
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
Add the garlic and cook for 1 minute until fragrant.
Stir in the mushrooms, thyme, oregano, salt, and pepper. Cook for 5-7 minutes until the mushrooms release their moisture and become golden brown.
Add the chopped spinach and cook for 2-3 minutes, just until wilted. Remove from heat and set aside.
Step 2: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking to avoid lumps. Cook for 5-7 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
Season with nutmeg, salt, and pepper. Remove from heat.
Step 3: Assemble the Lasagna
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