Portabella Spinach Lasagna

Cook lasagna noodles according to directions.

In a medium-sized frying pan, melt 2 to 3 tablespoons of butter. Add fresh spinach and sauté until completely wilted (it may look like a lot when you start, but it cooks down).

Meanwhile, chop portabella caps into ¼-inch cubes. Move cooked spinach into a bowl and add 2 to 3 more tablespoons or butter into your pan and cook the mushroom cubes for 3 to 4 minutes.

In a large pot add heavy whipping cream and cream cheese. (If you use half-and-half instead of heavy cream, your sauce will be thinner. I do not recommend using milk.) Stir every few minutes until cream cheese is melted. (I use a whisk to break up the cream cheese.) Be careful not to let the mixture boil over. Once the cream cheese is completely melted, it wills start to thicken up a bit. Keep stirring! Once your sauce is the consistency you like, add the parmesan cheese and remove from heat. Whisk until all cheese is melted and no clumps are visible. If you have any butter left over, throw it in the cream mixture.

You can do one of two things at this time. You can either add the cooked mushrooms and spinach into the cream mixture, or layer it on top of the cream mixture while assembling the lasagna. I do it this way: spray or grease a 13×9-inch baking dish. Line the bottom with noodles, followed by mozzarella cheese, noodles, cream sauce, spinach and mushrooms, noodles, the rest of the cream sauce with the rest of the mushrooms and spinach. Top with the rest of the cheese.

Bake at 350 degrees for about 45 minutes.