Mushroom and Spinach Lasagna

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

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)
If you’re using dried lasagna noodles, cook them according to package directions in very salty water until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with later! (If you’re using ready-to-bake noodles, you can skip this step – see recipe notes).

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