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1
For meat sauce, crumble ground beef into large skillet over medium high heat, brown and discard fat.
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2
Stir in mushrooms, onion and garlic, cook until onions are soft.
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3
Press tomatoes and juices through sieve into meat mixture, discard seeds.
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4
Stir in 3/4 teaspoons salt, oregano, basil and 1/8 teaspoons pepper.
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5
Bring to a boil, cover and simmer for 40 minutes, stirring occasionally.
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6
uncover and simmer 15-20 minutes more until sauce thickens; set aside.
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7
Add lasagna noodles to lg.
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8
pot of salted boiling water 1 at a time, allowing noodles to soften to fit in pot.
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9
Cook 10 minutes or just until dente.
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10
Drain and rinse noodles with cold water.
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11
Hang individually over sides of pot to prevent sticking.
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12
Set aside.
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13
For cheese sauce, 1/2 cup butter in sauce pan, stir in flour, remaining salt, pepper, and nutmeg; cook and stir until bubbly.
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14
Whisk in milk, cook and stir until sauce thickens and bubbles.
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15
Cook ans stir 1 minute more.
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16
Stir in 1 cup mozzarella and 1/4 cup parmesan.
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17
Stir until smooth, set aside.
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18
Preheat oven 350F Spread remaining butter on bottom and sides of 12x8-inch baking dish.
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19
Pat noodles dry.
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20
Arrange 3 noodles in single layer, overlapping slightly in bottom of dish.
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21
Top with 1/2 meat mixture, spread evenly, spread 1/2 cheese mixture over meat mixture evenly.
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22
Repeat layers once.
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23
Sprinkle spinach over last layer or cheese.
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24
Pat down slightly.
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25
Arrange last 3 lasagna noodles over spinach.
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26
Mix remaining cheeses together and sprinkle cheeses evenly on top of lasagna to cover completely.
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27
Bake 40 minutes or until top is golden brown and sides are bubbly.
