Creamy Spinach and Mushroom Lasagna

Creamy Spinach And Mushroom Lasagna Recipe

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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 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


    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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About Creamy Spinach and Mushroom Lasagna

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy
Hashtag: #add more garlic

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