creamy spinach and mushroom lasagna
Preheat oven to 350 degrees F. 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. 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. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Spread 1 cup mushroom sauce onto the bot
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Prep Time 25 minutes Cook Time 55 minutes Total Time 1 hour, 20 minutes
Ingredients
- - ingredients 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, dived 3/4 cup freshly grated parmesan, divided 2 tablespoons chopped fresh pars
- - prep time 25 minutes cook time 55 minutes total time 1 hour, 20 minutes
- - i used fresh spinach and add more garlic
How To Make creamy spinach and mushroom lasagna
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Step 1FOR THE SAUCE 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
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