Step-by-Step Instructions

• Boil a large pot of salted water and cook 9 lasagna noodles according to package instructions until al dente, usually about 8-10 minutes. Drain them well and lay the noodles flat on a clean kitchen towel to prevent sticking.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 8 ounces of sliced mushrooms and sauté until tender and golden, about 5 minutes.
• To the skillet with mushrooms, add 3 minced garlic cloves, 2 cups of fresh spinach, 2 cups of chopped kale, 1 teaspoon of salt, and 1 teaspoon of pepper. Cook for an additional 3-4 minutes until the greens are wilted.
• In a medium bowl, combine 15 ounces of ricotta cheese, half of the 2 cups of shredded mozzarella, 1 cup of grated Parmesan cheese, 1 egg, and 1 teaspoon of dried oregano. Stir until smooth.
• Preheat your oven to 375°F (190°C). Spread a thin layer of white sauce on the bottom of a 9x13-inch baking dish.
• Begin layering by placing 3 lasagna noodles over the white sauce. Spread half of the ricotta mixture evenly over the noodles.
• On top of the ricotta layer, add half of the sautéed mushroom and greens mixture. Spread it evenly.
• Spread more white sauce over the mushroom and greens mixture. Repeat with the remaining lasagna noodles, ricotta mixture, and remaining sautéed mushrooms and greens. Finish with a layer of noodles topped with remaining white sauce and the rest of the mozzarella cheese.
• Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 15 minutes until the top is bubbly and golden brown.
• Allow your White Lasagna with Garlicky Greens and Mushrooms to cool for about 10 minutes before slicing. Garnish with fresh basil.