Spinach and Artichoke Lasagna with Mushrooms

SPINACH AND ARTICHOKE LASAGNA WITH MUSHROOMS

If you're entertaining any vegetarians this holiday season, you might consider preparing this recipe for Spinach and Artichoke Lasagna with Mushrooms. It's a delicious vegetarian dish that everyone is sure to enjoy.

Serves 12

½	cup all-purpose flour
¼	cup, plus 1 tablespoon olive oil
1	quart milk
¼	teaspoon ground nutmeg
2	cups grated Parmesan cheese
	Kosher salt and freshly ground black pepper
1	large yellow onion, peeled and chopped
2	pounds wild mushrooms (such as shiitake, oyster, and chanterelles), brushed, trimmed, and cut into bite-size pieces
8	cloves garlic, peeled and minced
½	cup fresh flat-leaf parsley, coarsely chopped
2	bags (10 ounces each) frozen spinach, thawed, squeezed of excess liquid and chopped
2	cans (14 ounces each) artichoke hearts, drained and chopped
2	bricks (8 ounces each) cream cheese, softened
1	cup cottage cheese
1	pound lasagna pasta, cooked according to the package instructions and drained

Preheat the oven to 350ºF. In a saucepan set over medium heat, combine the flour with ¼ cup olive oil, stirring until the mixture forms a smooth paste. Gradually whisk in the milk and nutmeg. Simmer, stirring often, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in 1 cup of grated Parmesan, and season well with salt and black pepper.

In a skillet set over medium-high heat, cook the onion in the remaining tablespoon of olive oil until translucent. Then, add in the mushrooms and garlic. Season with salt and black pepper, and continue to cook until the mushrooms are tender and lightly browned, about 10 minutes. Stir in the parsley and remove from the heat. Transfer the mushroom mixture to a large mixing bowl and combine with the spinach, artichoke hearts, cream cheese, and cottage cheese. Mix well and season with additional salt and black pepper, if needed.

Spoon ½ cup of sauce in the bottom of a 9-by-13-inch baking dish. Top with a layer of lasagna, and then spread about ⅓ of the spinach mixture over the top of the pasta. Spoon over ½ cup of sauce and sprinkle with some of the remaining Parmesan. Repeat this layering using the remaining ingredients. Top the final layer of pasta with any remaining sauce and cheese. Bake in the preheated oven until lightly browned and bubbly, about 1 hour. Then, remove and allow the lasagna to cool for at least 20 minutes before cutting and serving.