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Mushroom Spinach Lasagna

Mushroom Spinach Lasagna

An easy Mushroom Spinach Lasagna recipe with a light parmesan cream sauce, perfect for make-ahead meals.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian American
Servings 6 slices
Calories 457 kcal

Equipment

  • large saucepan
  • medium-sized baking dish

Ingredients
  

Lasagna Ingredients

  • 0.5 lb lasagna noodles dried or ready-to-bake
  • 3 tablespoon extra virgin olive oil can substitute with butter or ghee
  • 0.5 large yellow onion diced
  • 4 cloves garlic minced
  • 1 lb baby portobello mushrooms sliced
  • Kosher salt to taste
  • black pepper to taste
  • 0.25 cup flour
  • 1.75 cups vegetable stock can use chicken or turkey stock
  • 0.5 cup heavy cream
  • 4 cups fresh spinach
  • 1.5 cups shredded parmesan cheese divided
  • 8 oz fresh mozzarella cheese thinly sliced or shredded
  • 0.25 cup chopped parsley for garnish, optional

Instructions
 

Preparation

  • If 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.
  • Heat a large saucepan over medium-high heat. Drizzle in olive oil.
  • Add onion and garlic to the pan and stir to combine. Cook for 1-2 minutes until onion has softened.
  • Add sliced mushrooms and cook, stirring occasionally, for 4-5 minutes until onion is translucent and mushrooms have reduced in size.
  • Add salt and pepper to taste and stir to combine.
  • Add flour and stir to combine. Let cook for 30 seconds.
  • Add vegetable stock gradually, stirring to break up lumps. Bring to a simmer and cook for 8-10 minutes until sauce thickens.
  • Add heavy cream, return to a simmer, and cook for an additional 8-10 minutes.
  • Turn off heat, add spinach and ⅔ of parmesan cheese, and stir until spinach wilted and cheese melted.
  • Taste and adjust seasoning with salt and pepper as needed.

Assembly and Baking

  • Heat oven to 375°F.
  • Spread a thin layer of sauce in a baking dish. Layer lasagna noodles, sauce, mozzarella cheese until all ingredients are used. Top with remaining mozzarella and parmesan.
  • Bake lasagna for 30-40 minutes until cheese is melted and edges browned.
  • Let cool for 10 minutes before serving. Top with fresh parsley, cut, and enjoy.

Notes

This recipe can be adapted by adding proteins like shredded chicken or veggies like bell peppers. Freezes well for later use.

Nutrition

Serving: 1sliceCalories: 457kcalCarbohydrates: 41.4gProtein: 27.9gFat: 20.1gCholesterol: 43.6mgSodium: 809.3mgSugar: 4.8g
Keyword lasagna, mushroom, pasta, Spinach, Vegetarian
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