Spinach and Mushroom Lasagna

Growing up, there were few things in the world I loved more than my mother's lasagna. Meaty, cheesy, and hearty, I have fond memories of eating a big ol' slab of that delectable dish and washing it down with a giant glass of 2% milk. I believe there may have also been white bread and pats of butter involved.

How to Make Mixed Mushroom Lasagna With Spinach and Fresh Basil

Things You'll Need:

• 10 tbsp. unsalted butter, plus more for greasing
• 3 cloves garlic, crushed and chopped
• 5 oz. shallots
• 4 oz. chanterelle mushrooms
• 4 oz. cremini mushrooms
• 1 lb. cooked spinach, drained and chopped
• 2 cups Grana Padano cheese
• ¾ tsp. freshly grated nutmeg
• 2 tsp. chopped fresh basil
• 4 tbsp. all-purpose flour
• 2 ½ cups hot whole milk
• 1 cup grated Cheshire cheese
• Sea salt (to taste)
• Cracked black pepper (to taste)
• 8 sheets prepared lasagna

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Adam Stone, a culinary arts student at The International Culinary School at The Art Institute of California -- Los Angeles, prepares Stir-fried Squid with Fermented Black Bean Paste at www.exploreculinary.tv. The site is home to a web-based video cookbook featuring culinary students preparing recipes from a host of global cuisines. The videos serve as a resource for culinary arts information and distinctive recipes from around the world.