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1
Cook lasagna noodles according to directions.
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2
In a medium-sized frying pan, melt 2 to 3 tablespoons of butter.
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3
Add fresh spinach and saute until completely wilted (it may look like a lot when you start, but it cooks down).
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4
Meanwhile, chop portabella caps into 1/4-inch cubes.
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5
Move cooked spinach into a bowl and add 2 to 3 more tablespoons or butter into your pan and cook the mushroom cubes for 3 to 4 minutes.
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6
In a large pot add heavy whipping cream and cream cheese.
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7
(If you use half-and-half instead of heavy cream, your sauce will be thinner.
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8
I do not recommend using milk.)
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9
Stir every few minutes until cream cheese is melted.
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10
(I use a whisk to break up the cream cheese.)
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11
Be careful not to let the mixture boil over.
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12
Once the cream cheese is completely melted, it wills start to thicken up a bit.
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13
Keep stirring!
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14
Once your sauce is the consistency you like, add the parmesan cheese and remove from heat.
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15
Whisk until all cheese is melted and no clumps are visible.
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16
If you have any butter left over, throw it in the cream mixture.
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17
You can do one of two things at this time.
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18
You can either add the cooked mushrooms and spinach into the cream mixture, or layer it on top of the cream mixture while assembling the lasagna.
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19
I do it this way: spray or grease a 13x9-inch baking dish.
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20
Line the bottom with noodles, followed by mozzarella cheese, noodles, cream sauce, spinach and mushrooms, noodles, the rest of the cream sauce with the rest of the mushrooms and spinach.
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21
Top with the rest of the cheese.
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22
Bake at 350 degrees for about 45 minutes.
