For those of you who do not know, I am a huge, HUGE fan of pasta. And cheese. And creamy sauces-or tomato sauces. So, obviously, it seems like a given to say that I like a lasagna. Fits right in with the character profile, no? But let me just try for a moment to emphasize the deliciousness of the following recipe. It is creamy-so, so creamy-with just the right pinch of flavor from nutmeg and black pepper. And the mushrooms, of course, which I adore, carry the main weight of the dish. They are not overwhelming, but I have to say, the aroma that filled my kitchen before I took this thing out sufficiently made my mouth water. This lasagna is simple, lacking in heavy meats and dozens of cheeses, and is therefore a bit lighter than your average Italian heavyweight. Follow the jump to learn why this is one of my favorite lasagna recipes ever, and why YOU should dig up some excuse to make it!
