Mushroom Spinach Lasagne

You can use any mushrooms here. I generally like to use a mix of shiitakes and cremini, but whatever you have on hand will work. The goat cheese is optional but I love the way it enriches the dish.

6 T unsalted butter, divided
1⁄4 c all-purpose flour
2 t dried oregano
Pinch of cayenne pepper
2 1⁄2 c milk, warm
1 c chicken broth (or vegetable broth)
3 oz soft goat cheese (optional)
Pinch of grated nutmeg
1 c shredded mozzarella, divided
3⁄4 c grated parmesan cheese, divided
12 oz mushrooms, cleaned, trimmed and sliced
1 T pressed or minced garlic
2 t chopped fresh thyme leaves
1⁄3 c dry sherry or white wine
Kosher salt and black pepper
2 c whole milk ricotta
1 egg
1 c shredded provolone or mozzarella
2 T chopped fresh parsley
1 10-oz package frozen spinach, thawed, drained and excess water squeezed out
8-10 no-bake lasagne noodles (regular or gluten-free)

Preheat oven to 375 degrees. Oil or butter a deep 9x9 baking dish.

Add 4 tablespoons of butter to a medium saucepan. When it melts and foams, add the flour and whisk 1 minute. Add the oregano and cayenne, then slowly whisk in the milk and broth. Continue to whisk as the sauce thickens. Bring to a boil, then lower the heat to a simmer and cook 2-3 minutes more until you have a smooth white sauce. Stir in goat cheese, if using, nutmeg, 1⁄2 cup mozzarella and 1⁄2 cup of parmesan. Stir to melt cheeses. Taste for salt and pepper. Set aside.

Heat a large skillet over medium heat and add remaining two tablespoons of butter. When butter foams, add mushrooms and garlic to the pan with 1⁄2 teaspoon of salt. Cook, stirring occasionally, until mushrooms are tender and beginning to brown, about 4-6 minutes. Add the sherry or wine to deglaze the pan, scraping up any browned bits, and cook for another 2-3 minutes until glossy and liquid is reduced. Add sautéed mushrooms to the reserved cheese sauce and gently stir to mix.

In a medium bowl, combine ricotta, egg, provolone, parsley, and spinach. Add about 1⁄4 teaspoon salt and a few grinds of pepper and stir to combine.

Spread about 1⁄2 a cup of mushroom/cheese sauce mixture in the bottom of the dish. Place a layer of noodles over the mixture. Spread a third of the ricotta mixture over noodles. Sprinkle with 2-3 tablespoons of parmesan. Add another layer of noodles, and spread another 1⁄2 cup of mushroom mixture over noodles, then add another third of ricotta, then sprinkle on parmesan. Continue layering this way until you’ve used all but 1⁄2 cup of mushroom mixture. Finish with a layer of noodles and remaining 1⁄2 cup of mushroom mixture. Sprinkle parmesan and mozzarella cheese on top. Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes to lightly brown the top. Remove from the oven and let cool 10 minutes before serving.