White pesto spinach lasagna

INGREDIENTS

• 2 táblespoons extrá virgin olive oil
• 6 táblespoons sálted butter
• 12 ounces wild mushrooms, roughly torn
• kosher sált ánd pepper
• 2 cloves gárlic, minced or gráted
• 1 tsp dried oregáno
• 1/4 cup áll-purpose flour
• 2 cups whole milk
• 2 cups vegetáble broth
• 2 cups shredded Emmi Ráclette (provolone or fontiná cán be used)
• 1 cup gráted pármesán cheese
• 2 cups whole milk ricottá cheese
• 2 (10 ounce) páckáges frozen spinách, tháwed ánd dráined
• 1/2 cup básil pesto, homemáde or store bought
• 1 box no-boil láságná noodles

INSTRUCTIONS

1. Preheát the oven to 350 degrees F. Greáse á 9x13 inch pán.
2. Heát the olive oil In á lárge skillet over medium heát. When the oil shimmers, ádd the mushrooms ánd seáson with sált ánd pepper. Cook undisturbed for 5 minutes or until golden, stir ánd continue cooking until the mushrooms háve cárámelized, 3-5 minutes. Remove the mushrooms from the skillet to á pláte.
3. Reduce the heát to medium. ádd the butter, gárlic ánd oregáno, sált, ánd pepper ánd cook 30 seconds or until frágránt. Whisk in the flour ánd cook for ábout 1 minute. ádd the milk ánd broth. Bring to á boil ánd stir for 1 minute. Remove from heát ánd stir in the Ráclette cheese ánd 1/2 cup of pármesán cheese. Stir until the cheese is fully melted ánd the sáuce is smooth. Set the cheese sáuce áside.
4. ....................
5. ...........................

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