We love to try different versions of our favorite foods – can’t wait to try this one!

• 2 tablespoons extra virgin olive oil
• 6 tablespoons salted butter
• 12 ounces wild mushrooms, roughly torn
• kosher salt and pepper
• 2 cloves garlic, minced or grated
• 1 tsp dried oregano
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups vegetable broth
• 2 cups shredded Emmi Raclette (provolone or fontina can be used)
• 1 cup grated parmesan cheese
• 2 cups whole milk ricotta cheese
• 2 (10 ounce) packages frozen spinach, thawed and drained
• 1/2 cup basil pesto, homemade or store bought
• 1 box no-boil lasagna noodles

Click HERE for the instructions