Mushroom lasagna with ricotta and spinach

Slice the shiitakes thin.

Melt butter in a huge pan and add the mushrooms; they shrink way down.

As they begin to soften, add onion and a splash of oil; cook until softened, three or four minutes.

Sprinkle a quarter cup of flour over, mix well and cook about a minute to take away the flour taste.

Slowly add the milk, letting it thicken.

Season with kosher salt, pepper, dried thyme, red pepper flake and a few drops of Maggi (or Worcestershire); mix and turn off the heat.

Mix the ricotta with two cloves of garlic and a squeeze of olive oil.

Spread about a cup of mushroom sauce in the bottom of the pan; layer no-cook noodles, half the ricotta, half the well-pressed spinach, about a cup of mozzarella, Parmesan and more mushroom sauce.

Add another layer of noodles, the rest of the ricotta and spinach, a last layer of noodles, the last of the mushroom sauce and mozzarella.

Bake in a 350 oven for 35 to 40 minutes until brown and bubbly.

Let sit a little before cutting so pieces come out cleanly.

To reheat from frozen: cover with foil and heat in a low oven, 250, for 45 minutes to an hour.