Spinach And Mushroom White Lasagna, No-Boil - cooking recipe

Ingredients

5 tablespoons butter, divided
16 ounces sliced mushrooms
3/4 cup onion, finely chopped
3 garlic cloves, minced
10 ounces frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon pepper
1/2 teaspoon salt
10 lasagna noodles
1/4 cup flour
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup 2% low-fat milk
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 lb havarti cheese, shredded
7 ounces gouda cheese, shredded

Preparation

Melt 1 tablespoon butter in a large saute pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
Add the onions and garlic, and saute for 3 minutes.
Add the drained, chopped spinach, salt, and pepper, stir well and saute for an additional 5 minutes.
Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
Combine the shredded cheeses together until well mixed.
Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
Repeat the process, ending with the sauce.
Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
Remove from oven and let sit a few minutes before serving.