| 1 box | BARILLA Oven Ready Lasagne |
| 6 cups | milk |
| 6 tablespoons | butter |
| 6 tablespoons | flour |
| a pinch | nutmeg |
| to taste | salt |
| to taste | freshly ground black pepper |
| 8 ounces | Fontina cheese, shredded |
| 2 tablespoons | extra virgin olive oil |
| 2 | shallots, finely chopped |
| 1 package (9 ounces) | frozen spinach, defrosted |
| 1 pound | cremini mushrooms, coarsely chopped |
| 1/2 cup | Parmigiano cheese, grated |
PREHEAT oven to 375. Spray a 13x9 inch baking dish.
HEAT milk in a medium saucepan. Melt butter in another saucepan. Stir in flour, cook 2 minutes.
WHISK hot milk into flour mixture. Bring to a boil, stirring frequently. Season with salt , pepper and nutmeg. Remove from heat. Gradually whisk in grated Fontina cheese. Set aside.
SQUEEZE excess moisture out of spinach.
HEAT olive oil in a medium skillet. Add shallots and sauté until golden.
ADD mushrooms and cook 3-5 minutes. Add spinach cook until excess moisture evaporates.
ADD 2 cups sauce. Mix well. Season with salt and pepper.
POUR 2 cups sauce into baking dish. Layer 3 lasagne sheets on top of sauce.
SPREAD spinach mixture onto lasagna sheets. Pour 1 cup sauce over spinach.
REPEAT layers 3 more times ending with sauce. Sprinkle with Parmigiano cheese.
BAKE for 40 minutes.