Mushroom Lasagna - Steph

Mushroom Lasagna - Steph

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Stephanie Dodd


If you are a mushroom fan or prefer a meatless dish, this is a recipe for you! I do not care much for red sauce so this is a perfect lasagna for me! I love mushrooms!!


★★★★★ 1 vote

15 Min
45 Min


  • 9 oz
    cooked spinach lasagna noodles
  • 1/4 c
  • 1 lb
    fresh mushrooms, sliced
  • 2
    garlic cloves, minced
  • 1/2 tsp
  • 1 tsp
    lemon juice
  • 1/4 c
  • 3 c
  • 1/2 c
    chopped, fresh parsley
  • 15 oz
    ricotta cheese
  • 8 oz
    shredded mozzarella
  • 1/2 c
    grated parmesan cheese

How to Make Mushroom Lasagna - Steph


  1. In a large saucepan, melt the margarine; add sliced mushrooms and cook until tender, about five minutes. Stir in flour; blend well. Add milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Stir in 1/3 cup parsley. Heat over to 325 degrees. To assemble, spread 1/2 cup sauce in ungreased 9 x 13" baking dish. Layer 1/3 of noodles, 1/3 of Ricotta cheese, 1/3 of Mozzarella, 1/3 of remaining sauce, and 1/3 of Mozzarella, 1/3 remaining sauce, and 1/3 Parmesan cheese. Repeat layers ending with Parmesan cheese on top. Bake at 325 degrees for 45 minutes or until bubbly. Let stand 10 - 15 minutes. ENJOY!

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About Mushroom Lasagna - Steph

Course/Dish: Other Main Dishes

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