This delicious and tasty spinach mushroom lasagna added with wheat germ will give your extraordinary taste to your meal. Keep it less in cheese and enjoy any meal of the day.
9 lasagna noodles
1 package whole milk ricotta
2 packages chopped spinach, thawed and drained
3 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan, divided
2 tablespoons chopped fresh parsley leaves
1/2 cup FoodThink Toasted Wheat Germ
FOR THE SAUCE
1/4 cup unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced
1/4 cup all-purpose flour
3 cups milk, at room temperature
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of nutmeg
salt and freshly ground black pepper
Preheat oven to 350 degrees F. To make the sauce, take a saucepan, melt butter in that over a medium flame. Add chopped garlic, mushrooms and onion. Cook for 3-4 minute. Stire occasionally, Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, and cook, whisking constantly until slightly thickened about 2-3 minutes. Now add basil, oregano, and nutmeg until fragrant, stir about 1 minute; add some salt and freshly grounded pepper, to taste; set aside.
Now take salted water in a large bowl, add lasagna noodles and cook according to package instructions.rain and rinse under cold water. Set aside until ready to use.
Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan and wheat germ. Repeat with a second layer. Top with remaining noodles, mushrooms, and cheeses.
Place in oven and bake for 35-45 minutes or cook until bubbling.Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
Serve lasagna warm.
Adapted from www.damndelicious.net