9Lasagna noodles – cooked according to package directions
2Tbsof butter plus 6 tbs butter
1medium sweet onion – large dice
8ozpackage of Baby Bella mushrooms - quartered
8ozpackage of button mushrooms - quartered
2clovesgarlic – minced
2Cupsfresh spinach – chopped
Salt and pepper to taste
1block cream cheese
1Cupfreshly grated Parmesan Cheesedomestic is fine
¾Cfreshly grated Asiago cheese
4-8sprigs fresh Thyme - chopped
2-4sprigs of fresh basil - chopped
2-4sprigs of fresh oregano - chopped
Preheat the oven to 300
Place 9 lasagna noodles in boiling water (lightly salt the cooking water) and cook per package directions, remove from heat and drain.
In a large skillet, melt two tablespoons of butter over medium heat then add the onions and mushrooms. Cook until the mushrooms have released their water and the onions are translucent. If the onions caramelize a little – even better! Turn the heat off and add the garlic and spinach to the pan and place a lid on the skillet and let the spinach wilt. Salt lightly to taste. Add pepper to taste. Stir frequently.
In a separate pot, on medium low heat melt the rest of the butter, add the cream cheese, cream and milk and stir frequently until melted. Add parmesan cheese and asiago cheese. When melted, remove pan from the heat.
Spray a 9x9 heavy baking dish with cooking spray. Apply two large spoonfuls of the cheese mix to the bottom of the 9x9 baking dish. Layer lasagna noodles, mushroom/spinach mixture, cheese sauce, fresh mozerella, fresh herbs and repeat ending with fresh mozzarella on top - reserve a small sprinkling of herbs for finishing the dish after cooking.
Bake x 35 mins and place oven on “broil” for the last 5 minutes to develop a browned crust on the top of the lasagna. Sprinkle with remaining fresh herbs when removed from oven.