Spinach And Mushroom Lasagna, No-boil

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 5 tablespoons butter, divided
• 16 ounces sliced mushrooms
• 3/4 cup onion, finely chopped
• 3 garlic cloves, minced
• 10 ounces frozen chopped spinach, thawed, squeezed dry
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 10 lasagna noodles
• 1/4 cup flour
• 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
• 1 cup 2% low-fat milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 lb havarti cheese, shredded
• 7 ounces gouda cheese, shredded

Recipe

• 1 melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• 2 add the onions and garlic, and sauté for 3 minutes.
• 3 add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
• 4 over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
• 5 gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• 6 as soon as sauce begins to boil, remove it from the heat and add thyme and basil.
• 7 combine the shredded cheeses together until well mixed.
• 8 pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
• 9 lay 5 noodles in a single layer in the pan. (four the long way and one broken-off one the short way.).
• 10 layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
• 11 repeat the process, ending with the sauce.
• 12 cover the pan tightly with foil and bake at 350f for 45 minutes, then remove foil and bake 15 minutes longer.
• 13 remove from oven and let sit a few minutes before serving.