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–+ servings

Mushroom Spinach Lasagna

A rich and creamy Mushroom Spinach Lasagna made with layers of noodles, vegetables, and cheeses.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course main dish
Cuisine Italian
Servings 6 slices
Calories 457 kcal

Equipment

  • large saucepan
  • baking dish
  • Big spoon
  • Cooking Pot

Ingredients
  

Lasagna Components

  • 0.5 lb lasagna noodles dried or ready-to-bake
  • 3 tablespoon extra virgin olive oil or butter or ghee
  • 0.5 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb baby portobello mushrooms, sliced
  • Kosher salt and pepper to taste
  • 0.25 cup flour
  • 1.75 cups vegetable stock or 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 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.
  • Heat a large saucepan over medium-high heat. When pan is hot, drizzle in the olive oil.
  • Add onion and garlic to pan and stir to combine. Cook 1-2 minutes until onion has begun to soften.
  • Add sliced mushrooms to pan 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 to saucepan and stir to combine. Let cook for 30 seconds.
  • Add the vegetable stock to the pan a little at a time, stirring as you go. Bring mixture to a simmer and cook for 8-10 minutes.
  • Add heavy cream to sauce and stir to combine. Cook for an additional 8-10 minutes.
  • Turn off the heat, then add spinach and ⅔ of the parmesan cheese to the sauce. Stir until spinach has wilted.
  • Taste the sauce and adjust salt or pepper as needed.

Assembly and Baking

  • Heat oven to 375 degrees F.
  • Spread a thin layer of sauce over the bottom of a medium-sized baking dish. Put down a layer of lasagna noodles, followed by sauce, followed by mozzarella cheese. Repeat until you run out of noodles and sauce. Top with remaining mozzarella and parmesan.
  • Bake lasagna for 30-40 minutes until cheese has melted and edges are lightly browned.
  • Let lasagna cool for 10 minutes before serving. Top with fresh parsley, cut, and enjoy.

Notes

This post was originally published in 2012 and updated for clarity. Customize this lasagna by adding proteins like chicken, turkey, or sausage, and vegetables such as bell peppers, broccoli, or carrots.

Nutrition

Serving: 1sliceCalories: 457kcalCarbohydrates: 41.4gProtein: 27.9gFat: 20.1gCholesterol: 43.6mgSodium: 809.3mgSugar: 4.8g
Keyword Comfort Food, Lasagna, mushroom, Pasta, Spinach, Vegetarian
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