Lasagna with Wild Mushrooms and Spinach

• 9 lasagna noodles, uncooked
• 1/3 cup butter, divided
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 3 cups mushrooms, sliced
• 1 cup shiitake mushrooms, sliced
• 8 cups fresh baby spinach leaves
• 1/4 cup flour
• 3 cups milk
• 1/4 cup Kraft 100% Parmesan Shredded Cheese
• 1-3/4 cups Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese

1. Heat oven to 375 degrees F.
2. Cook noodles according to package directions, omitting salt.
3. Meanwhile heat 2 Tbsp.
4. butter in large skillet on medium-high heat.
5. Add onion and garlic; cook 1 min.
6. Add mushrooms; cook 5 min., add spinach, cook until wilted; set aside.
7. Heat remaining butter in medium saucepan, stir in flour and gradually add milk, cook on medium heat 3 to 5 min.
8. or until thickened.
9. Add Parmesan cheese, stir until blended.
10. Spread 1/2 cup sauce onto bottom of 13x9-inch baking dish; top with 3 noodles, half of the spinach, mushroom mixture and 1 cup sauce.
11. Repeat layers, ending with a layer of sauce.
12. Top with cheese.
13. Cover tightly with foil and bake 30 min.
14. Remove foil and bake another 10 min.
15. or until top is golden brown.
16. Let rest 10 min.
17. before serving.

lasagna noodles, butter, onion, garlic, mushrooms, shiitake mushrooms, fresh baby spinach leaves, flour, milk, cheese, philadelphia

Taken from www.kraftrecipes.com/recipes/lasagna-wild-mushrooms-spinach-172120.aspx (may not work)