White Lasagna with Pesto, Spinach and Mushrooms

Austin’s weather is finally evolving from the sweltering summer heat into a nice fresh fall, and I’m ready with the comfort recipes! This week I’ve been craving a nice creamy delicious Italian meal.I’ve thinking a lot about changing up a simple red sauce lasagna dish, and last night I was inspired to take on this white sauce lasagna dish.This recipe takes a bit of work but it’s really worth the delicious meal you will have waiting for you!

Ingredients:

• 8 oz of brown mushrooms
• 5 tbsp of butter
• 1/4 cup of minced garlic
• 20 oz of spinach (frozen)
• 5 oz of whole milk
• 8 oz of skim ricotta
• 3 cup of shaved Parmesan
• 1/4 cup of flour
• 1 cup of fontana cheese
• 2 tbsp of oregano
• salt and pepper to taste
• 1 cup of pesto
• 1 package of no boil lasagna

Directions:

1. Preheat oven to 350 degrees.
2. In a medium pan heat up 2 tbsp of butter with the mushrooms. Cook on medium heat until the mushrooms have browned (about 3-5 mins). Set aside.
3. Next add the garlic, flour and and whole milk. Raise the heat on high and stir until the mixture has turned a nice creamy white. Add in the fontina and parmesan and mix until the sauce has thicken.
4. In a medium bowl mix together the ricotta, pesto and spinach. Mix together until fully uniform.
5. In a deep pan prepare your lasagna. Pour in 1/3 of the cheese sauce mixture, add the 1/3 of your mushrooms, 1/3 of ricotta mix and 3-4 lasagna pieces to top. Repeat 3x times. Finish the lasagna with 1 cup of shaved parmesan, sprinkle the oregano and bake for 45-50 mins.