Lasagna with Mushrooms and Spinach

• 9 lasagna noodles, uncooked
• 1/3 cup butter, divided
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, finely chopped
• 3 cups sliced fresh cremini mushroom
• 1 cup shiitake mushrooms, sliced
• 8 cups loosely packed baby spinach leaves
• 1/4 cup flour
• 3 cups milk
• 1/4 cup KRAFT Shredded Parmesan Cheese
• 1-3/4 cups KRAFT Shredded Mozzarella Cheese

1. Heat oven to 375 degrees F.
2. Cook noodles as directed on package, omitting salt.
3. Meanwhile, melt 2 Tbsp.
4. butter in large skillet on medium-high heat.
5. Add onions and garlic; cook and stir 1 min.
6. Add mushrooms; cook 5 min., stirring frequently.
7. Add spinach; cook and stir 2 to 3 min.
8. or just until wilted.
9. Remove from heat.
10. Melt remaining butter in medium saucepan on medium heat.
11. Stir in flour.
12. Gradually add milk, stirring constantly; cook and stir 3 to 5 min.
13. or until thickened.
14. Remove from heat.
15. Stir in Parmesan.
16. Spread 1/2 cup sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
17. Top with 3 noodles, half the spinach mixture and 1 cup sauce; repeat layers.
18. Top with mozzarella; cover.
19. Bake 40 min.
20. or until hot and bubbly, uncovering for the last 10 min.
21. Let stand about 10 min.
22. before cutting to serve.

lasagna noodles, butter, onion, garlic, cremini mushroom, shiitake mushrooms, baby spinach leaves, flour, milk, parmesan cheese, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/lasagna-mushrooms-spinach-174687.aspx (may not work)