-
1
Preheat the oven to 425.
-
2
In a large pot of salted boiling water cook the lasagna noodles until they are al dente, about 6 minutes.
-
3
Drain the noodles, rinse them under cold running water and set aside.
-
4
In a large frying pan, heat the extra-virgin olive oil over medium high heat.
-
5
Add the onion and cook for 5 minutes, until it is soft and beginning to brown.
-
6
Add the garlic and cook for 30 seconds.
-
7
Add the chopped mushrooms and cook, stirring occasionally, for 10 minutes, until the mushrooms are soft and browned.
-
8
Add the spinach and cook until it wilts, about 1 minute.
-
9
Add the marinara sauce, balsamic vinegar and season generously with sea salt and freshly ground pepper.
-
10
In a medium bowl, whisk together the ricotta, egg, sea salt, freshly ground pepper and nutmeg.
-
11
In an 8-inch-square baking dish, spread 1/2 cup of the ricotta mixture and top it with 4 lasagna noodles, overlapping them slightly.
-
12
Spread half of the spinach and mushroom mixture on top of the noodles and cover with half of the ricotta.
-
13
Sprinkle with 1 cup of the Parmigiano-Reggiano cheese.
-
14
Arrange another layer of 4 lasagna noodles, then top them with the remaining spinach and mushrooms and ricotta.
-
15
Sprinkle with the rest of the Parmigiano-Reggiano and dot the lasagna with the fresh mozzarella.
-
16
Cover the baking dish with nonstick aluminum foil and bake in the preheated oven for 35 minutes.
-
17
Remove the foil, turn the oven to broil and broil the lasagna for 5 to 10 minutes, until the top is brown and bubbly.
-
18
Remove the lasagna from the oven and let it rest for at least 5 minutes before serving.
