MUSHROOM AND SPINACH LASAGNA

MUSHROOM AND SPINACH LASAGNA

An easy mushroom spinach lasagna recipe with a light parmesan cream sauce. Freezes well – perfect for make-ahead meals!

INGREDIENTS


  • 1/2 lb. lasagna noodles (dried or ready-to-bake – see recipe notes!)
  • 3 Tbsp. extra virgin olive oil (you could use butter or ghee if you prefer)
  • 1/2 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb. baby portobello mushrooms, sliced
  • Kosher salt and pepper to taste
  • 1/4 cup flour
  • 1.75 cups vegetable stock (you could also use chicken or turkey stock)
  • 1/2 cup heavy cream
  • 4 cups fresh spinach
  • 1.5 cups shredded parmesan cheese, divided
  • 8 oz. fresh mozzarella cheese, thinly sliced or shredded
  • 1/4 cup chopped parsley for garnish (optional)

NEXT INSTRUCTIONS 

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