The Best Spinach And Mushroom Lasagna
From dmajor 14 years agoIngredients
- 1 package lasagna noodles shopping list
- 8 oz. sliced mushrooms(you can chop if desired) shopping list
- 1 stick butter shopping list
- 2 cups heavy cream shopping list
- 1 package frozen spinach, defrosted shopping list
- 1/2 package frozen seasoning blend(onions, bell pepper, celery) shopping list
- 3 cloves garlic, minced shopping list
- salt and pepper to taste shopping list
- 2 cups parmesan cheese shopping list
- 8 oz. shredded mozzarella cheese shopping list
- olive oil shopping list
- more cheese if desired! shopping list
How to make it
- Cook noodles according to package directions, drain and drizzle with a little olive oil and season with a little salt, pepper, and garlic salt
- Defrost spinach by running spinach in a colander under luke warm water.
- Squeeze out as much of the water from the spinach as possible
- In a large skillet, saute' onion mixture and mushrooms in butter until tender or about 3 to 4 minutes over med/low heat.
- Stir spinach into mushroom mixture, add 1 cup of Parmesan cheese, and heavy cream
- Cook mixture over low/med heat for 3 to 4 minutes or until spinach is heated
- Season with salt and pepper and a little garlic salt
- Preheat over to 350
- Drizzle bottom of a large lasagna pan with a little olive oil.
- Place 3 of the noodles on the bottom.
- Top with 1/4 of the spinach mixture and 1/4 cup of the Parmesan cheese
- Top with another layer of noodles and top with another 1/4 of the spinach mixture
- Top this layer with 1/2 of the Mozzarella cheese.
- Continue layering
- If desired, add a little more cheese on top and bake at 350 for 20 minutes or until completed heated and cheese is melted.
- Remove from oven and allow to sit 10 minutes before serving(if possible!-
- enjoy!
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