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Mushroom Spinach Lasagna

Mushroom Spinach Lasagna

Delicious Mushroom Spinach Lasagna made with layers of pasta, mushrooms, spinach, and cheese.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Italian-American
Servings 6 servings
Calories 450 kcal

Equipment

  • large saucepan
  • baking dish

Ingredients
  

  • ½ lb lasagna noodles (dried or ready-to-bake)
  • 3 tablespoon extra virgin olive oil (butter or ghee can be used)
  • ½ large yellow onion diced
  • 4 cloves garlic minced
  • 1 lb baby portobello mushrooms sliced
  • Kosher salt and pepper to taste
  • ¼ cup flour
  • 1.75 cups vegetable stock (can use chicken or turkey stock)
  • ½ cup heavy cream
  • 4 cups fresh spinach
  • 1.5 cups shredded parmesan cheese divided
  • 8 oz fresh mozzarella cheese thinly sliced or shredded
  • ¼ cup chopped parsley for garnish (optional)

Instructions
 

Get the Noodles Ready

  • 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.
  • Lay the noodles out in a single layer on a lightly oiled baking sheet.

Make the Sauce

  • Heat a large saucepan over medium-high heat and drizzle in the olive oil.
  • Add onion and garlic, stirring to combine, cook for 1-2 minutes until softened.
  • Add sliced mushrooms and cook for 4-5 minutes until onions are translucent and mushrooms are reduced.
  • Add salt and pepper to taste.
  • Add flour to the saucepan and stir. Cook for 30 seconds.
  • Gradually add vegetable stock while stirring. Bring to a simmer and cook for 8-10 minutes.
  • Add heavy cream and stir. Simmer for an additional 8-10 minutes until thickened.
  • Turn off the heat, add spinach and ⅔ of the parmesan cheese. Stir until wilted.
  • Adjust seasoning with salt and pepper to taste.

Assemble the Lasagna

  • Preheat oven to 375 degrees F if baking immediately.
  • Spread a thin layer of sauce in a medium-sized baking dish.
  • Layer with lasagna noodles, sauce, and mozzarella cheese, repeating until all ingredients are used.
  • Top with remaining mozzarella and parmesan.
  • Bake for 30-40 minutes until cheese is melted and edges are browned.
  • Let cool for 10 minutes, garnish with parsley, cut, and serve.

Notes

This is a great base recipe. Consider adding shredded chicken, turkey, or sausage for extra protein. You can also use frozen spinach instead of fresh.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 500mgIron: 3mg
Keyword Italian, lasagna, Mushroom Spinach Lasagna, Pasta, vegetarian
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