Mushroom Spinach Lasagna

28 ratings · 1.5hr · 4 servings

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Mushroom and Spinach Lasagna | This easy vegetarian lasagna has a light parmesan spinach sauce and earthy mushrooms. It also freezes wonderfully - perfect for make-ahead freezer meals! Vegetarian.

Produce

• 1 lb Baby portobello mushrooms

• 4 cloves Garlic

• 1/4 cup Parsley

• 4 cups Spinach, fresh

• 1/2 Yellow onion, large

Canned Goods

• 1 3/4 cups Vegetable stock

Baking & Spices

• 1/4 cup Flour

• 1 Kosher salt and pepper

Oils & Vinegars

• 3 tbsp Olive oil, extra virgin

Dairy

• 1/2 cup Heavy cream

• 8 oz Mozzarella cheese, fresh

• 1 1/2 cups Parmesan cheese

Other

• 1/2 lb Lasagna noodles (dried or ready-to-bake - see recipe notes!)

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