Ingredients:

12 lasagna noodles

2 T. butter

1 T. extra virgin olive oil

1 clove garlic, minced

4 lbs. mushrooms, washed and sliced

2 lbs. spinach

2 T. butter

¼ c. flour

2 c. half and half

¼ t. nutmeg

1-16 oz. carton ricotta cheese

1 egg

½ c. grated parmesan cheese

¼ c. fresh basil, sliced thinly

8 c. grated mozzarella cheese

Directions:

Preheat oven to 350o F. Cook lasagna noodles in boiling, salted water until al dente.  Drain.  In a large skillet, melt butter and olive oil and sauté garlic, mushrooms and spinach until mushrooms are tender and spinach is wilted. In a sauce pan over medium heat, make the white sauce. Melt butter and stir in flour and nutmeg.  Whisk in half and half until smooth, well-blended and cook over low heat until slightly thickened. In a small bowl, combine ricotta cheese, the egg, grated parmesan cheese and fresh basil and stir until well-blended.  To assemble:  Line a baking dish with one layer of lasagna noodles, slightly overlapping them.  Spread one half of the spinach mixture over the noodles.  Pour 1 c. of the white sauce over the spinach mixture. Sprinkle with half the grated mozzarella cheese. Dot with spoonfuls of the ricotta cheese mixture. Place a second layer of overlapping lasagna noodles on top of the ricotta.  Spread the second half of the ricotta over the noodles.  Put the remaining spinach mixture over the ricotta and pour the rest of the white sauce on the spinach mixture.  Sprinkle the rest of the mozzarella cheese on top.  Bake for 30 minutes.  Serves 8.