Three-Cheese Veggie Lasagna (Print Version)

# Ingredients:

→ Base Layer

01 - One dozen lasagna noodles—choose either regular or your favorite gluten-free option

→ Full-Flavored Veggie Filling

02 - 2 tablespoons of good quality olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced into tiny bits
05 - 16 ounces of mushrooms (use a mix like cremini and white button), sliced thin
06 - 10 ounces of fresh spinach leaves (or use defrosted frozen spinach, fully drained)

→ Smooth White Sauce

07 - 4 tablespoons of unsalted butter, softened
08 - 1/4 cup of regular or gluten-free all-purpose flour
09 - 3 cups of whole milk (for extra creaminess)
10 - 1/2 teaspoon of warm ground nutmeg
11 - A dash of sea salt and fresh cracked black pepper

→ Cheese Combo

12 - 1 and 1/2 cups of whole milk ricotta cheese
13 - 1 large egg, whisked lightly
14 - 2 cups of shredded mozzarella cheese, freshly grated
15 - 1/2 cup of Parmesan cheese, finely grated

# Instructions:

01 - Get a huge pot of salted water boiling, then cook your noodles until they're soft yet still a bit firm. Carefully drain and lay them out flat so they don't stick together.
02 - Heat olive oil in a large pan over medium heat. Throw in the diced onion first and let it soften—3 minutes or so should do it. Add your garlic and stir until fragrant, just under a minute. Mix in the mushrooms, allowing them to cook down and turn golden brown in around 8 minutes. Finally, stir in the spinach and cook until it’s wilted nicely. Sprinkle with salt and pepper to taste.
03 - Melt butter in a medium pot over medium heat. Stir in the flour and keep whisking for a couple of minutes, just until it smells nutty and looks slightly golden. Slowly pour in your milk, a little at a time, whisking constantly to keep it lump-free. Keep stirring as it thickens to a smooth texture—should take 5 to 7 minutes. Add a touch of nutmeg, plus salt and pepper to finish.
04 - Grab a bowl and mix together the ricotta, beaten egg, and 1/2 cup of the mozzarella. Sprinkle in a pinch of salt to enhance the flavor.
05 - Set your oven to 375°F (190°C) to preheat. Lightly grease a 9×13-inch dish. Spread a bit of white sauce on the bottom, add a layer of noodles, follow with 1/3 of the ricotta mix, and layer on half your veggie filling. Repeat the noodles, sauce, and fillings, leaving enough sauce for the top. Finish with one last noodle layer, sauce, and a sprinkle of mozzarella and Parmesan.
06 - Cover with foil and bake for about 25 minutes. Remove the foil and bake another 15-20 minutes until the top is golden brown and bubbling. Let it sit for 10 minutes before slicing—it’s hard to wait, but worth it!

# Notes:

01 - You can prepare this ahead of time and refrigerate it overnight—just bake it when you’re ready.
02 - Store leftovers in an airtight container, and they’ll stay fresh in the fridge for up to 5 days.
03 - Try swapping the mushrooms for other varieties to give your dish a fun twist.

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