Cacio e Pepe Lasagna with Mushrooms and Spinach

Ingredients

Preparation

1. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 7 to 10 minutes, stirring occasionally, until golden brown and most of the moisture has evaporated. Add the spinach and cook for 1 to 2 minutes, just until wilted. Season with salt and freshly ground black pepper, then add the nutmeg. Transfer the mixture to a bowl and set aside.
2. Preheat the oven to 375 °F, with the rack positioned in the centre of the oven.
3. Grease a 9 x 13-inch baking dish with the butter or oil.
4. Pour the Cacio e Pepe sauce into a medium-sized bowl. Fill one empty jar with water, close the lid tightly and shake well to loosen any remaining sauce from the sides. Pour the water into the second empty jar, close and shake again to rinse out any remaining sauce and repeat with the third jar. Add the contents to the bowl and whisk to combine. The added water will help keep the sauce loose enough for the no-boil lasagna sheets to cook properly.
5. Spread a thin layer of Cacio e Pepe sauce at the bottom of the dish. Arrange a layer of no-boil lasagna sheets over the sauce, overlapping slightly if needed to fully cover the surface.
6. Spoon enough Cacio e Pepe sauce over the pasta to cover it well. Top with about one third of the mushroom and spinach mixture, and one third of the mozzarella cubes.
7. Continue layering the lasagna sheets, Cacio e Pepe sauce, mushroom and spinach mixture, and mozzarella, finishing with a layer of lasagna sheets. You should have 5 layers.
8. Spread the remaining Cacio e Pepe sauce generously over the final layer of pasta, making sure all the sheets are covered. Sprinkle the remaining mozzarella evenly over the top.
9. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the lasagna is bubbling and the cheese is golden brown. If desired, broil for 1 to 2 minutes for extra browning, watching carefully.
10. Let the lasagna rest for 15 minutes before slicing. Garnish with chopped parsley, if desired. Buon appetito!