Perfect for the vegetarians in your life.

Lasagna:
Kosher salt
6 refrigerated pasta sheets, or 18 lasagna noodles
2 Tbs salted butter
8 ounces crimini (baby bella) mushrooms, sliced
18 oz spinach
Kosher salt and freshly ground black pepper
Alfredo:
6 Tbs salted butter
1/4 cup all-purpose flour
3 cloves garlic, grated
4 cups milk, heated
1 cup heavy cream, heated
Kosher salt and freshly ground black pepper
3 cups grated Parmesan
2 14-oz bags frozen artichoke hearts, cooked, drained, and chopped
Ricotta Mix:
15 ounces ricotta cheese
1/4 cup grated Parmesan
1 large egg, whisked
Kosher salt and freshly ground black pepper
Layers:
Butter, for buttering the baking dish
24 deli-sliced mozzarella slices
Torn fresh basil, for garnish

For the lasagna: If you are using the dry lasagna noodes rather than frsh pasta sheets, bring 4 quarts of water to a boil in a pot; season the water with salt. Add the lasagna noodles and cook until al dente, about 7 minutes. Drain and lay the noodles flat on a baking sheet. Set aside. Three noodles equal one pasta sheet using a 9×13 inch baking dish.

For the spinach layers: In a large nonstick skillet over medium heat, melt the butter. Saute the mushrooms until slightly softened. With a slotted spoon, remove the mushrooms to a plate. Add the spinach to the juices in the skillet and cook until wilted, about 2 minutes. Season with salt and pepper. Remove to a sieve set over a bowl to drain excess liquid; set aside.

For the Alfredo: In the same skillet over medium heat, melt the butter. Sprinkle in the flour, whisking to form a roux, and cook over medium-low heat for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Slowly add the hot milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat. Season with salt and pepper. Fold in the Parmesan and artichoke hearts. Set aside.

For the ricotta mix: In a medium bowl, add the ricotta, Parmesan and egg and mix to combine. Season with salt and pepper.

Preheat the oven to 350 degrees F. Butter a 7×11 inch deep baking dish.

To assemble the lasagna: Spread 1 cup of the Alfredo sauce on the bottom of the buttered baking dish. Add a pasta sheet or layer of 3 lasagna noodles. Add 1/2 cup Alfredo sauce and spread evenly. Top with another pasta sheet spread with 1 cup Alfredo. Scatter the half of the spinach evenly on top and scatter half of the mushrooms over the spinach. Add a layer of 6 mozzarella slices. Add another pasta sheet and drizzle with 1/2 cup of Alfredo, then add one more pasta sheet. Add 1 cup Alfredo and spread evenly. Add the ricotta mixture and spread evenly. Add a layer of 6 mozzarella slices. Add another pasta sheet covered with 1 cup of Alfredo, spread evenly. Add a layer of 6 mozzarella slices. Add the remaining spinach and mushrooms. Add the remaining pasta sheet. Spread the remaining Alfredo evenly over the top of the noodles. Top with the remaining 6 slices of mozzarella.

Bake until browned and bubbly, 40 to 45 minutes. Allow the lasagna to sit for 10 to 20 minutes before serving. Top with lots of torn fresh basil.

Servings: 12