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5 minutes. Drain the spinach in a fine-mesh sieve and press it lightly with the back of a spoon to extract excess moisture. Chop the spinach coarsely. In a large bowl, combine the spinach with the remaining mozzarella and just over half of the goat cheese. Add the nutmeg and salt to taste, and stir together gently until creamy.

Spread a third of the mushroom mixture over the bottom of the pan. Top with a layer of the pasta, then spread on half the spinach mixture. Top with another layer of pasta, and repeat the layers of mushrooms, pasta and spinach. Finish with a layer of the mushrooms, and scatter remaining goat cheese on top. Cover the pan with aluminum foil.

If you want, the lasagna can be refrigerated now. Before baking, remove from the refrigerator 30 minutes early. Bake, covered with foil, until hot throughout, 35–40 minutes. Remove the foil and place the pan under the broiler until the cheese is browned on top and bubbling. Allow to rest before cutting into serving pieces. Serves 10. into serving pieces. Serves 10.

A longtime resident of Oxford, Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, has taught both adult and children’s cooking classes. She currently resides in Easton.

For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.