Cheesy Mushroom Lasagna by Chef Mark Singson

Ingredients

• 2 cups (180g) grated B.C. Parmesan Cheese (like Natural Pastures )
• 1-2 balls (from 170g packages) B.C. Fior de Latte Mozzarella (like Natural Pastures )
• ½ cup B.C. Ricotta (like Natural Pastures )
• 1 (375g) package lasagna noodles (or fresh B.C. lasagna sheets like Pastaggio )
• 1 bag (about 170g) fresh B.C. spinach
• 1 can (28 fl oz) of crushed tomatoes
• 4 cloves B.C. garlic, sliced
• 2 B.C. shallots, chopped
• 3 medium B.C. onion, chopped
• 1.5-2 lbs B.C. mushrooms of your choice (about 6-8 cups), sliced ¼ inch thick (I chose a mix from Oyster & King )
• 1 cup of all-purpose B.C. flour (like Anita’s Organic Mill )
• 4 cups of 2% B.C. milk (like Avalon Dairy )
• 1 cup of B.C. white wine (like Unoaked Chardonnay from Dirty Laundry Vineyard , also great to pair the lasagna with)
• 1 cup (½ pound) of B.C. butter (like Avalon Dairy )
• 1 tsp of dried oregano
• 6-8 tablespoons of olive oil
• Salt to taste (like Vancouver Island Sea Salt )
• Pepper to taste