Apple Cheddar Lasagna with Spinach & Ricotta

Sauté the onion until just translucent. Stir in the garlic and sauté for a minute more. Add the mushrooms and sauté until browned and softened. Remove the mushrooms from the skillet

Melt the butter in the skillet. Whisk in the flour. While whisking constantly, slowly stream in the milk. Simmer for 10-15 minutes.

Return the mushrooms to the skillet and add the cheddar and mustard. Stir until the cheese melts and is fully integrated.

Cook until the spinach wilts, about 2 minutes. Transfer the blanched spinach to a large bowl and add the remaining ingredients. Stir to combine.

Place a large pot of water over high heat and bring to a rolling boil. Add your lasagna noodles. Cook the noodles until they are about halfway done.

Build your lasagna in this order: Béchamel, noodles, apples, noodles, spinach ricotta, noodles, béchamel, apples, noodles, béchamel, apples, noodles, béchamel, mozzarella

Bake the lasagna for 20 minutes covered and for an additional 20 minutes uncovered. When the cheese is golden and bubbly, take the lasagna out of the oven.