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–+ servings
Mushroom and Spinach Lasagna

Indulgent Mushroom and Spinach Lasagna for Comfort Food Lovers

This Mushroom and Spinach Lasagna is a comforting vegetarian delight perfect for family dinners and potlucks.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 8 oz sliced mushrooms Cremini or button mushrooms recommended
  • 6 cups fresh spinach Can substitute kale
  • 3 noodles no-boil lasagna noodles Saves prep time
For the Béchamel Sauce
  • 4 tablespoon butter Can substitute with dairy-free margarine
  • 4 tablespoon all-purpose flour Substitute cornstarch for gluten-free
  • 3 cups whole milk Almond or oat milk for dairy-free
  • 1 pinch nutmeg Optional for flavor enhancement
For the Cheese Layers
  • 1 cup mozzarella cheese Vegan cheese as a non-dairy option
  • 0.5 cup parmesan cheese Nutritional yeast can substitute for non-dairy

Equipment

  • large skillet
  • Medium saucepan
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat a splash of olive oil over medium heat. Sauté sliced mushrooms for about 5-7 minutes until golden brown, then add fresh spinach, cooking for an additional 2-3 minutes until wilted.
  2. In a medium saucepan, melt butter over medium heat. Gradually whisk in flour, stirring for 2-3 minutes until golden. Pour in milk while whisking, cooking for 5-7 minutes until the sauce thickens.
  3. Preheat oven to 375°F (190°C). Spread a layer of béchamel in a 9x13 inch baking dish, layer with noodles, half of the mushroom-spinach mixture, béchamel, and mozzarella. Repeat, finishing with noodles, béchamel, and mozzarella.
  4. Cover with foil and bake for 30 minutes, remove foil and bake uncovered for an additional 15-20 minutes until the cheese is bubbly and golden.
  5. Allow to cool for 10-15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

This lasagna is freezer-friendly; prepare a double batch and store for busy weeknights.

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