Creamy Spinach and Mushroom LasagnaIngredients:
For the Lasagna:
1 box (9 ounces) lasagna noodles 2 tablespoons olive oil 1 onion, chopped 4 cloves garlic, minced 1 pound cremini mushrooms, sliced 1 bag (10 ounces) frozen spinach, thawed and squeezed dry 1 (28-ounce) can diced tomatoes, undrained 1 (15-ounce) can tomato sauce 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil Salt and black pepper to tasteFor the Creamy Sauce:
1 cup heavy cream 1 cup milk 1/2 cup grated Parmesan cheese 1/4 cup all-purpose flour 1 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chopped fresh parsley (optional)Instructions:
1.
Preheat oven to 375°F (190°C).
2.
Cook lasagna noodles according to package directions.
Drain and set aside.
3.
Heat olive oil in a large skillet over medium heat.
Add onion and garlic and cook until softened, about 5 minutes.
4.
Add mushrooms and cook until they begin to brown, about 5-7 minutes.
5.
Stir in spinach, diced tomatoes, tomato sauce, Parmesan cheese, basil, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until sauce has thickened.
6.
In a medium saucepan, whisk together heavy cream, milk, Parmesan cheese, flour, onion powder, salt, and pepper.
Bring to a boil over medium heat, stirring constantly.
Reduce heat and simmer for 2-3 minutes, or until sauce has thickened.
7.
To assemble the lasagna, spread 1/2 cup of the creamy sauce in the bottom of a 9×13 inch baking dish.
Layer with 3 lasagna noodles, 1/2 of the vegetable sauce, and 1/2 of the remaining creamy sauce.
Repeat layers.
8.
Sprinkle with remaining Parmesan cheese.
9.
Bake for 30-35 minutes, or until golden brown and bubbly.
10.
Let stand for 10 minutes before cutting and serving.
Garnish with fresh parsley, if desired.
Enjoy your creamy spinach and mushroom lasagna!

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