White Pesto Spinach Lasagna

INGREDIENTS

6 tbsp

salted butter

12 oz

wild mushrooms, roughly torn

kosher salt and pepper

2 cloves

garlic, minced or grated

1 tsp

dried oregano

1/4 cup

all-purpose flour

2 cups

whole milk

2 cups

vegetable broth

2 cups

shredded Emmi Raclette

1 cup

grated parmesan cheese

2 cups

whole milk ricotta cheese

2 10 ounce packages

frozen spinach, thawed and drained

1/2 cup

basil pesto, homemade or store bought

box no-boil lasagna noodles