Creamy Spinach and Mushroom Lasagna

Bynews dail

Feb 14, 2025

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!

Creamy Spinach and Mushroom Lasagna

Bynews dail

By news dail

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