Spinach and Pesto White Lasagna

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• 1 Tbsp extra-virgin olive oil
  Ingredient note

  Source: 1 Tbsp. extra-virgin olive oil
• 8 oz sliced baby bella mushrooms
  Ingredient note

  Source: 8 oz. sliced baby bella mushrooms
• 3 Tbsp unsalted organic butter
  Ingredient note

  Source: 3 Tbsp. unsalted organic butter
• 3 Tbsp flour
  Ingredient note

  Source: 3 Tbsp. flour
• 2 cups Horizon Organic Grass Fed Vitamin D Milk
  Ingredient note

  Source: 2 cups Horizon Organic Grass Fed Vitamin D Milk
• 1 ½ cups lower-sodium vegetable or chicken broth
  Ingredient note

  Source: 1 ½ cups lower-sodium vegetable or chicken broth
• ½ tsp kosher salt
  Ingredient note

  Source: ½ tsp. kosher salt
• ¾ tsp freshly ground black pepper
  Ingredient note

  Source: ¾ tsp. freshly ground black pepper
• 4 oz freshly grated Parmesan cheese (about 1 cup, divided)
  Ingredient note

  Source: 4 oz. freshly grated Parmesan cheese (about 1 cup, divided)
• 1 each 16-oz. bag frozen spinach, thawed and drained of excess water
  Ingredient note

  Source: 1 16-oz. bag frozen spinach, thawed and drained of excess water
• 6 oz prepared pesto (homemade or store-bought)
  Ingredient note

  Source: 6 oz. prepared pesto (homemade or store-bought)
• 2 cups part skim ricotta cheese
  Ingredient note

  Source: 2 cups part skim ricotta cheese
• 1 each box lasagna sheets (cooked according to package instructions until al-dente)
  Ingredient note

  Source: 1 box lasagna sheets (cooked according to package instructions until al-dente)

1. Preheat oven to 350F. Grease an 11x7 inch glass or ceramic baking pan.
2. Heat oil in a large skillet over medium heat. Add mushrooms; cook 4 to 5 minutes, stirring occasionally, until golden. Transfer to a plate.
3. Add butter to pan. Once melted, whisk in flour for 30 seconds. Gradually stream in milk, whisking continuously until combined. Whisk in broth and bring mixture to a boil; reduce to a simmer and cook 2 to 3 minutes, whisking occasionally, until mixture is thickened. Stir in salt, pepper, and ½ cup of the Parmesan. Cook 1 additional minute, until cheese melts. Set cheese sauce aside.
4. In a large bowl, combine spinach, pesto, and ricotta cheese; stir well.
5. Spread ¼ cup of the cheese sauce on the bottom of prepared baking dish. Top with 3 lasagna sheets. Spread one third of the ricotta mixture and one half of mushrooms over lasagna sheets. Spoon one fourth of the remaining cheese sauce overtop. Place another 3 lasagna sheets on top and repeat with layers of ricotta, mushrooms, and cheese sauce. Repeat once more with the exception of mushrooms, ending with 3 lasagna sheets. Spoon remaining cheese sauce over noodles. Sprinkle remaining ½ cup Parmesan cheese on top. Bake uncovered for 45 minutes, until golden and bubbly.