CREAMY SPINACH AND MUSHROOM LASAGNA #lasagna #vegan #vegetarian #dinner #mushroom

CREAMY SPINACH AND MUSHROOM LASAGNA #lasagna #vegan #vegetarian #dinner #mushroom

This is certain to turn into a family top choice. The best part is that it's cooler agreeable and can likewise be set aside a few minutes!

The vast majority of my plans here can be made in 30 minutes or less and are essentially easy. Be that as it may, this is one of only a handful couple of plans that takes some time and a tad of exertion – however I guarantee you, it's justified, despite all the trouble.

All things considered, this formula is sufficient to bolster a military, can be amassed early, and is cooler cordial. Triple win.

In any case, the mushroom cream sauce alone is reason enough to get this ready. A cream sauce so great, I may simply need to make a soup out of it.

In any case, that is for some other time. This lasagna here – well, you have 3 layers of this epic cream sauce alongside a bounty of spinach and all that gooey goodness in the middle.

CREAMY SPINACH AND MUSHROOM LASAGNA #lasagna #vegan #vegetarian #dinner #mushroom

Also try our recipe : Creamy Spinach Roll Ups Recipe #easy #vegetarian #creamy #recipes #food


  • 9 lasagna noodles
  • 1 (15-ounce) package whole milk ricotta
  • 2 (10-ounce) packages frozen chopped spinach, thawed and drained
  • 3 cups shredded mozzarella cheese, divided
  • 3/4 cup freshly grated Parmesan, divided
  • 2 tablespoons chopped fresh parsley leaves


  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 1/4 cup all-purpose flour
  • 3 cups milk, at room temperature
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 350 degrees F.
  2. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
  3. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.
  4. In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
  5. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.*
  6. Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
  7. Serve, garnished with parsley, if desired.
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