This easy mushroom spinach lasagna has a light parmesan sauce and a ton of flavor. It also freezes wonderfully – perfect for make-ahead freezer meals!
A long, long time ago (ish), back when I was just beginning to learn the ins and outs of this blogging thing, I posted one of my faaaaaavorite recipes in the entire world (that’d be this Mushroom and Spinach Lasagna, HELLO DELICIOUS) on Life As A Strawberry.
Looking back at these old pictures now is a little traumatizing for me (“Why did I ever put that on the internet?!”), but it’s also a nice reminder of just how much I’ve learned and how far my little corner of the internet has come in the last three years.
It’s too easy to lose yourself in to-do lists and future goals – sometimes you need to take a step back and appreciate the things you’ve already accomplished.
I struggle with this a lot, but I have to remind myself that it’s ok to pat myself on the back sometimes, and it’s ok to look at something I did and be proud that I did it. Learning to use my camera, like, really use it? That was big! And recognizing the bigness of some things already done helps the future things seem a little less daunting.
That whole make-things-less-daunting thing has been especially important to me lately. Making a go of full-time blogging is wonderful and fun and freeing and rewarding – but it’s also stressful. Suddenly, things like recipe development and new income streams and photo quality feel a lot more urgent. And sometimes that pressure gets to me a little bit.
There are days when I test five or six recipes and they all turn out terrible. There are days when I’m convinced this is a ridiculous idea and I should go get a “real” job. There are days when I don’t feel like I have any original ideas left in my noggin. And on those days, I like to go back to basics. To make some serious comfort food without writing down the recipe as I go. To make the kind of food that made me love food in the first place.
So here’s a new, refreshed version of an old favorite. Just as tasty and easy to make as it was three years ago – but with photos that do it a little more justice. I guess this is my thank you note to the lasagna (and to you, lovely internet friends!) for sticking with me all these years on this strange but super fun journey.
Make it when you’re focusing too much on big things ahead and need some comfort food of your own (or, y’know, next time you’re hungry) and take a minute to remind yourself that YOU = AWESOME AND ACCOMPLISHED, and that next big thing on your list? You’re totally gonna crush it.Print
Mushroom and Spinach Lasagna
An easy mushroom and spinach lasagna recipe with a light parmesan cream sauce. Freezes well – perfect for make-ahead meals!
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- 1/2 lb. lasagna noodles
- 3 Tbsp. extra virgin olive oil
- 1/2 large yellow onion, diced
- 2 cloves garlic, minced
- salt and pepper to taste
- 1/2 lb. baby portobello mushrooms, sliced
- 2 Tbsp. flour
- 2 and 2/3 cups vegetable stock
- 3/4 cup milk
- 3 cups fresh spinach
- 3 and 1/2 cups shredded parmesan cheese, divided
- 1/4 cup chopped parsley for garnish (optional)
- Cook lasagna noodles according to package directions until they are 5 minutes less than al dente. The noodles should have a noticeably uncooked/crunchy center, because they will cook more in the oven.
- In a large saucepan, heat olive oil over medium heat. Add onion and garlic and sauté for 1-2 minutes until onion begins to soften,
- Add sliced mushrooms to pan and cook until onion is translucent and mushrooms have cooked down, about 5 minutes more.
- Add salt and pepper to taste and stir to combine.
- Add flour to saucepan to form a roux. Don’t worry if it pulls the mushrooms and onions into big clumps – you’ll break that all up when you add liquid. Cook roux, stirring occasionally, for 30 seconds to 1 minute.
- Add 1/4 cup of the stock and stir vigorously to break up the chunks of roux in the pan. The stock will thicken noticeably. Add the rest of the stock slowly, stirring constantly, and stir to incorporate.
- Stir milk into sauce and bring to a simmer. Cook sauce for 10-12 minutes until it has thickened slightly.
- Add spinach to sauce and cook until spinach has wilted and cooked, about 5 minutes.
- Remove sauce from heat and add 1 and 1/2 cups of the parmesan cheese to the sauce. Stir until the cheese has melted. Reserve the additional 2 cups of parmesan for lasagna assembly.
- Assemble the lasagna! Spread a thin layer of the sauce on the bottom of a 9×13 baking dish to prevent sticking. Lay lasagna noodles down, then a layer of sauce, then a layer of parmesan cheese, then repeat until pan is full and/or you run out of noodles and sauce. Make sure to end the layering with a layer of sauce topped with parmesan cheese.
- When lasagna is assembled, you can either refrigerate or freeze it, or you can bake it immediately. Whenever you’re ready to bake, do so at 375 degrees F for 30-35 minutes or until cheese is melted and bubbly.
- Garnish with fresh chopped parsley (optional) and serve immediately.
Add shredded chicken or turkey to this lasagna if you’d like some extra protein.
I use 1% milk in this recipe, but you can use whatever you have on hand.
You can use frozen spinach in place of fresh if you like, but you may want to use just 1 cup of frozen spinach since it’s already been wilted down.
Use a high-quality parmesan cheese in this recipe if you can find it, and stay away from pre-shredded if at all possible: pre-shredded cheese is often treated with preservatives that prevent it from melting smoothly into a sauce. Strict vegetarians can opt for a vegetarian parmesan cheese made without rennet.
Mix up the cheeses in this recipe depending on what you have in the fridge – I try to always use parmesan cheese in the sauce itself, but add ricotta or mozzarella between the noodle layers for a fun, cheesy twist!
Add extra veggies to make this a bit heartier. Peas, bell peppers, carrots, arugula, or asparagus are all great choices.