Ingredients:

  • 1.5 lbs Portobello mushrooms, cleaned, gilled, and sliced 1/4 inch thick
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp balsamic glaze
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 tsp ground nutmeg
  • 3/4 cup grated Parmesan cheese, divided
  • 1 tbsp fresh thyme, chopped
  • 12 no-boil lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup fresh baby spinach, roughly chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sliced portobello mushrooms with olive oil, garlic, salt, pepper, and balsamic glaze on a large rimmed baking sheet. Roast for 15 minutes until liquid has evaporated and mushrooms are golden-brown.
  2. Prepare the herbed bechamel: In a medium saucepan over medium heat, melt the butter. Whisk in flour and cook for 2 minutes without browning. Gradually whisk in warmed milk until thickened. Remove from heat and stir in nutmeg, thyme, and 1/2 cup of Parmesan cheese.
  3. Assemble the lasagna: Spread a thin layer of bechamel in a 9x13 inch baking dish. Layer noodles, roasted mushrooms, chopped spinach, a drizzle of bechamel, and a sprinkle of mozzarella.
  4. Repeat layers until all ingredients are used, finishing with a final layer of noodles topped with the remaining bechamel, mozzarella, and the last 1/4 cup of Parmesan.
  5. Cover the dish with tented foil. Bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 15-20 minutes until the cheese is bubbly and golden.