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When the holidays roll around, you don't just need a meal; you need pure joy on a plate, a celebration of good cheer and great flavor! That's what Holiday Lasagna is all about: layers of tender noodles supporting a creamy, savory mushroom sauce, tender, garden-fresh spinach, and cheese. The holidays just aren't complete without plenty of melty, gooey, sharp cheese. Get everyone around to celebrate the best times of the year and Holiday Lasagna!
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Ingredients
- 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
- nutmeg, to taste
- kosher salt, to taste
- freshly ground black pepper, to taste
- For the layer:
- 9 lasagna noodles
- 1 (15-ounce) package whole milk ricotta
- 2 (10-ounce) packages frozen chopped spinach, thawed and drained
- 3 cups mozzarella cheese, shredded and divided
- 3/4 cups parmesan, freshly grated and divided
- 2 tablespoons fresh parsley leaves, chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Melt the butter in a saucepan over medium heat.
Step 3 -Add the garlic, the mushrooms, and the onion to the melted butter and cook, stirring occasionally, until tender, about 3-4 minutes.
Step 4 -Whisk in the flour until lightly browned, about 1 minute.
Step 5 -Gradually whisk in the milk and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
Step 6 -Stir the basil, the oregano, and the nutmeg into the veggie mixture until fragrant, about 1 minute.
Step 7 -Season the sauce with the salt and the pepper.
Step 8 -In a large pot of boiling salted water, cook the lasagna noodles to al dente according to package directions.
Step 9 -Spread 1 cup of the mushroom sauce onto the bottom of a 9x13-inch baking dish.
Step 10 -Top the sauce layer with 3 of the noodles, 1/2 of the ricotta, 1/2 of the spinach, 1 cup of the mozzarella, and 1/4 cup of the parmesan.
Step 11 -Repeat the layers, starting with the sauce.
Step 12 -Top the lasagna with the remaining noodles, the remaining mushroom sauce, the remaining mozzarella, and the remaining parmesan cheese, in that order.
Step 13 -Bake the lasagna until it is bubbling, about 35-45 minutes.
Step 14 -Broil until the top is browned in spots, about 2-3 minutes.
Step 15 -Let the lasagna cool for 15 minutes.
Step 16 -Serve, garnished with the parsley.

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