• Ingredients:
  • Water
  • 3-4 (9x13) fresh/frozen lasagna sheets
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 4 cups spinach leaves, stems trimmed
  • salt to taste
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons white wine
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 6 tablespoons flour
  • 3 cups milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups shredded mozzarella cheese
  • 2 cups ricotta cheese

What’s better than layers of oozy gooey melted cheese, sheets of fresh pasta, and creamy bechamel sauce? If it includes loads of sliced FunGuy mushrooms, of course! 

This vegetarian friendly lasagna does just that while incorporating a few handfuls of nutrient dense spinach leaves, just so you can claim it’s healthy if someone asks.

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Preheat oven to 350F and place a pot of water on the stove over high heat to bring to a boil. 
  3. Once the water is boiling, place the lasagna sheets into the water to cook 6-8 minutes. Once the pasta is tender, drain it of excess water and let cool a bit while preparing the sauce. 
  4. Heat olive oil in a saute pan over medium high heat. Add in the onion and garlic, cooking for 1-2 minutes. Add in the mushrooms and spinach to the pan and season with the oregano, basil, and thyme sauteing them them for 5 minutes. Taste and season the mushroom and spinach with salt as needed before transferring it to a bowl and covering to keep warm. 
  5. Return the pan to the burner, reducing the heat to medium-low, and pour in the white wine, gently scraping any crispy bits from the bottom of the pan. Add the butter and olive oil to the pan, allowing them to melt together completely before sprinkling the flour over the pan. Whisking continuously to make a roux paste as it soaks up the fat in the pan. Slowly pour the milk, stirring to keep from creating lumps, into the pan. Allow the sauce to cook, stirring frequently, until it’s thickened a bit. Taste the sauce and stir in the salt and black pepper. Turn off the heat. 
  6. Prepare a 9×13-inch baking dish by spreading a thin coating of the sauce on the bottom of the dish. Place the lasagna sheet on the bottom in a single layer, cutting the sheets if needed. Top the pasta with a bit more of the sauce, then a layer of the mushrooms and spinach, a layer of ricotta and a small sprinkle of the shredded mozzarella. Repeat with the next layer of pasta, sauce, mushrooms and spinach, and cheese until about 2-3 layers have been made. Top the lasagna with the last layer of pasta, sauce, cheeses and any mushroom slices left. 
  7. Cover with aluminum foil and allow the lasagna to bake in the oven 25 minutes, remove the foil and allow it to cook another 15-20 minutes or until the cheese has melted and the top is a golden brown. 
  8. Remove the lasagna from the oven and allow to cool 5-10 minutes before cutting and serving!

Have a Fun meal!