📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly melting cheese and creating a beautiful golden crust.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 pound of sliced cremini mushrooms and sauté for about 8-10 minutes, or until they are nicely browned and have released their moisture. Season generously with salt and pepper; Don't skimp on the salt, it really brings out the mushroom flavor.
3. Add 2 cloves of minced garlic to the skillet and sauté for another minute, until fragrant. Then, stir in 2 tablespoons of fresh thyme leaves. Mmm, that aroma!
4. In a large bowl, combine 15 ounces of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 large egg, and 1/4 cup of chopped fresh parsley. Mix well and season with salt and pepper to taste.
5. Spread a thin layer of your favorite tomato sauce (about 1 cup) in the bottom of your 9x13 inch baking dish. This layer helps to prevent the bottom from drying out, believe me, I've learned this the hard way!
6. Lay down a layer of lasagna noodles (about 6-8, depending on size) over the sauce, slightly overlapping if needed.
7. Spread half of the creamy mushroom mixture evenly over the noodles, followed by half of the ricotta mixture. Don't be shy with the creamy goodness!
8. Repeat the layers: noodles, remaining mushroom mixture, remaining ricotta mixture. Top with the remaining 1 cup of tomato sauce.
9. Sprinkle 2 cups of mozzarella cheese over the top. I prefer fresh mozzarella, but if you're using pre-shredded, make sure it's good quality.
10. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. Watch it like a hawk towards the end, you don't want burnt edges!
11. Let the lasagna rest for at least 10 minutes before slicing and serving. This allows the layers to set and makes it much easier to serve without it falling apart. Trust me on this, it makes all the difference!