| 1 box | BARILLA Oven Ready Lasagne |
| 3 tablespoons | olive oil |
| 1 clove | garlic, chopped |
| 1 container (15 ounces) | ricotta cheese |
| ½ bag (9 ounce package) | spinach |
| 4 each | portabella mushrooms, sliced |
| 2 cups | Parmigiano cheese, grated, divided |
| 8 cups | milk |
| 4 tablespoons | flour |
| 4 tablespoons | butter |
| to taste | salt |
| to taste | white pepper |
To prepare Béchamel sauce:
BRING milk to a simmer in a large pot.
MELT butter in a separate large pot and mix in flour.
COOK butter and flour until mixture is a golden color and smells nutty.
ADD milk slowly to the flour mixture; stir frequently and cook for 20 minutes.
SEASON with salt and white pepper. Stir in ½ cup Parmigiano cheese.
To prepare Lasagne:
PREHEAT oven to 375 degrees.
SAUTE garlic in olive oil until slightly yellow. Add sliced mushrooms and cook until tender.
ADD spinach, salt and pepper; cook until spinach is wilted down. Allow to cool down, then combine with the ricotta cheese.
POUR 1 ladle of the béchamel sauce in a 14 x 9 baking dish. Layer 3 Lasagne sheets and spread a layer of the ricotta and spinach mixture. Pour another ladle of béchamel on top and continue to repeat the layering process for a total of 5 layers.
SPRINKLE Parmigiano cheese on top layer. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes to brown the top layer.