An easy mushroom and spinach lasagna recipe with a light parmesan cream sauce. Freezes well – perfect for make-ahead meals!
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.