Creamy White Lasagna Recipe with Spinach and Mushrooms (Edit recipe)

White Bechamel Alfredo Sauce

1. Melt the butter in a large saucepan or skillet over medium heat until it stops foaming. Add the garlic and saute for 1 minute.
2. Sprinkle the flour evenly over the butter and garlic and whisk until it is absorbed completely. Continue to whisk and cook for 1 more minute.
3. Slowly pour in the half and half and milk while whisking constantly until it is combined. Continue to whisk and cook for 2-3 minutes until the mixture thickens.
4. Remove the sauce from the heat and mix in the parmesan cheese, salt, pepper, and nutmeg. Set aside.

Ricotta Cheese Filling

1. Heat the olive oil in a large skillet over medium heat and then add the mushrooms. Saute for 3-4 minutes until the mushrooms are softened and lightly browned.
2. Add the minced garlic and fresh spinach and cook for 1-2 more minutes until the spinach is wilted. Set aside.
3. In a large bowl, combine the ricotta, mozzarella, parmesan, eggs, salt and pepper and mix until smooth.
4. Add the sauteed mushrooms and spinach to the cheese mixture and mix to combine.

Assembly

1. Preheat the oven to 375˚ and grease a deep 9x13 casserole or lasagna pan with olive oil or baking spray.
2. Add one to two cups of the white sauce to the bottom of the pan and spread it around to cover.
3. Add three of the lasagna noodles on top and then spread one third of the ricotta cheese mixture over the noodles. Top with one third of the shredded mozzarella cheese and one third of the grated parmesan cheese.
4. Add half of the remaining white sauce on top and then repeat with another layer of noodles, another third of the ricotta cheese, and another third of both mozzarella and parmesan cheese.
5. Add the remaining white sauce and finish with the third layer of noodles, the remaining ricotta cheese mixture, and the remaining mozzarella and parmesan cheese.
6. Cover the baking dish with foil and bake for 50 minutes in the preheated oven. Remove the foil and bake for an additional 10 minutes to brown the cheese.
7. Let the lasagna rest for at least 15 minutes before slicing and serving.