This is one lasagna dish that will soon become a favorite in your household. The best thing about this dish is that you can make it ahead of time and pop it in the freezer if you need to.
Serving Size: 12 Servings
Preparation Time: 1 Hour and 20 Minutes
Ingredient List : Creamy Mushroom and Spinach Lasagna
9 lasagna noodles
15 oz. pack of ricotta cheese, whole
2, 10 oz. packs of spinach, frozen, thawed, and chopped
3 cups of mozzarella cheese, shredded and evenly divided
¾ cup of parmesan cheese, grated and evenly divided
2 tablespoons of parsley, fresh and chopped
Ingredients for the sauce :
¼ cup of unsalted butter
2 cloves of garlic, minced
1 lb. of mushrooms, cremini and thinly sliced
1 onion, diced
¼ cup of flour, all-purpose
3 cups of milk, whole
1 teaspoon of basil, dried
½ teaspoon of oregano, dried
Dash of nutmeg
Dash of salt and black pepper
Instructions : Creamy Mushroom and Spinach Lasagna
Preheat the oven to 350°F.
In a large saucepan, over medium heat, add the butter and, once
melted, add the garlic, cremini mushrooms, and onion and cook
for 3 to 4 minutes or until soft.
Add the all-purpose flour and cook, whisking, for 1 minute.
Add the whole milk and continue to cook for an additional 2 to
3 minutes or until thick.
Add the basil, oregano, and dash of nutmeg and cook for an
additional minute. Season with a dash of salt and black pepper.
Fill a large pot with the salted water and then bring to a boil.
Once boiling, add the noodles and cook for 10 to 15 minutes or
until soft. Drain the noodles.
Spread a cup of the mushroom sauce in the bottom of a large
baking dish. Top with 3 cooked lasagna noodles. Add ½ of the
ricotta cheese, ½ of the spinach, a cup of the mozzarella cheese,
and ¼ cup of Parmesan cheese. Repeat this layer a second time
and top with the remaining lasagna noodles and cheese.
Place in the oven to bake for 35 to 45 minutes. Turn the oven to
broil and cook the lasagna for 2 to 3 minutes or until the top is
Remove and allow the lasagna to cool for 15 minutes before
serving with a garnish of parsley.