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Mushroom and Spinach Lasagna

An easy mushroom spinach lasagna recipe with a light parmesan cream sauce. Freezes well - perfect for make-ahead meals!
Mushroom and Spinach Lasagna

∙ Serves 4-6
1 lb Baby portobello mushrooms
4 cloves Garlic
1/4 cup Parsley
4 cups Spinach, fresh
1/2 Yellow onion, large
Canned Goods
1 3/4 cups Vegetable stock
Baking & Spices
1/4 cup Flour
1 Kosher salt and pepper
Oils & Vinegars
3 tbsp Olive oil, extra virgin
1/2 cup Heavy cream
8 oz Mozzarella cheese, fresh
1 1/2 cups Parmesan cheese
1/2 lb Lasagna noodles (dried or ready-to-bake - see recipe notes!)
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