Creamy White Wine Mushroom Lasagna

Bookmark the traditional red-sauce lasagna for another night and try this umami-rich mushroom-forward version for supper. A homemade roux coaxes the most luxurious creaminess from the white wine sauce enriched with mozzarella and Parmesan. Sauteed mushrooms and a double-cheese-and-spinach mix come together to make the filling, generously layered between the lasagna noodles and topped with the sauce. A salad of bitter lettuces and a glass of unoaked chardonnay are the ideal companions for this decadent dish.

4 tablespoons salted butter, divided

2 cups shiitake or cremini mushrooms, sliced

1 teaspoon dried thyme

1 clove garlic, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

Kosher salt and black pepper, to taste

2 tablespoons all-purpose flour

1 cup dry white wine or chicken broth

1 cup milk

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

1/2 pound lasagna noodles

1 cup whole milk ricotta cheese

1 cup shredded provolone

10 ounces frozen spinach, thawed and well-drained

Fresh parsley, chopped, to taste

Preheat the oven to 350° F. Grease loaf pan and set aside. Melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and cook, allowing them to brown with minimal stirring, for 5 minutes. Stir in thyme and salt and pepper to taste, and allow to cook 4-5 minutes longer. Transfer mushrooms to a bowl and set aside.

Return skillet to heat, add remaining 3 tablespoons butter, garlic, basil and oregano, stirring for 30 seconds. Add flour and whisk for about 1 minute. Whisk in wine or broth, then the milk. Bring to a boil and stir constantly, 1 minute. Remove from heat and stir in 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. When cheese is fully melted, set the cheese sauce aside.

Place a large pot of salted water over high heat and bring to a boil. Add the lasagna and cook until al dente according to the package instructions. Drain.

Meanwhile, in a bowl, combine ricotta, provolone and spinach. Spread 1/4 cup cheese sauce in the bottom of prepared loaf pan. Add an even layer of lasagna noodles, then top with ⅓ of the remaining sauce. Add ⅓ of the ricotta mixture and spread out in an even layer. Sprinkle with 1/4 cup mozzarella. Top with ⅓ of the mushrooms. Repeat with the remaining lasagna, sauce, ricotta, mozzarella and mushrooms.

Cover loaf pan loosely with aluminum foil and bake for 30 minutes, then remove the foil and bake another 15 minutes, or until bubbling and lightly browned. Allow lasagna to cool for at least 5 minutes before serving. Top with grated Parmesan cheese and fresh parsley.