Spinach Mushroom Lasagna With Wheat Germ

Ingredients

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

Method

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.