Hi there. I use 3.25 goat milk for this recipe with a homemade ricotta and homemade noodles. Excellent Is it OK to use fresh spinach, lightly poached. Great meal! Next time I’ll just double the garlic, onion and seasonings (specially add more salt to the mushroom sauce). Heat oven to 200C/180C fan/gas 6. Thank you so much for making my belly happy! Your recipe says frozen spinach but the pic looks like fresh spinach. This was very good. Yes, that is correct, but you can really divide the sauce as needed to suit your preferences a little better. Hope that helps! if (Math.random() > 0.5) { Start by boiling the water for the noodles and defrosting the spinach. I’ll be making this again and again. I’ve never tried making lasagna other than with a red sauce so don’t know if this could work same way. I love your recipe – I’m hoping to make it this week!! Place into oven and bake for 35-45 minutes, or until bubbling. I made this last night and it was very good! Ingredients. I was pleasantly surprised at how well this set up! This Lasagna is soooooo good!!!!!!!! This was a great recipe, and I will be making it again. This looks amazing! And I’m not even a fan of mushrooms. Christina, dear, I like the idea of preserving an Italian perspective to all this. Not one of my kids complained and my husband and kids all requested it again! 1 (10-ounce package) frozen spinach is approximately 12-16 ounces of fresh spinach. I did use about 2 1/2 cups of milk, added chopped Herb Rotisserie Chicken breast to the chopped fresh Spinach and used 1/2 Ricotta & 1/2 Cottage Cheese…Thank YOU so very much for this amazing dish…<3. I split the recipe into two 8×8 pans and froze one. Add spinach … window.adthrive.cmd = window.adthrive.cmd || []; Is there any other ingredients that you could recommend to add flavor? Thanks so much!! Cover the top with the remaining sauce, a little ricotta and a few spinach leaves. 2 (10-ounce) packages frozen chopped spinach, thawed and drained, 3 cups shredded mozzarella cheese, divided, 2 tablespoons chopped fresh parsley leaves, Kosher salt and freshly ground black pepper, to taste. Thank you. Your daily values may be higher or lower depending on your calorie needs. Loved by the entire family, including my fussy 9 yo. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. Like some of the other commenters, I was perplexed by the mushroom sauce being only on the bottom and the top layer. https://www.myfoodandfamily.com/recipe/051636/spinach-lasagna Cook 2 minutes or until spinach wilts, turning with tongs. In the freezer as I write……… loads of sauce.so made three layers. This lasagna is perfect for entertaining, pinned! As indicated in the recipe, the lasagna noodles should be cooked prior to assembling: In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Sounds wonderful but can I replace frozen spinach with fresh chopped spinach? And what would I use as a thickener instead of flour? I never comment on ANYTHING but I made this last night and it was AMAZING! Average It is such a wonderful dish which can easily be an elegant main meal or a simple picnic lunch. Uncover; bake for an additional 10-15 minutes, or until completely cooked through. I can’t say enough…I’ll be making it again and again! I am a fan! I used 1 box of lasagna noodles vs only 9 noodles. Wish I’d had the onions. I did run out of cheese for my top layer so I finished it off with sharp cheddar,  it was amazing!! I love that you added spinach. I used 1/4 cup of GF flour and it was plenty thick enough, This recipe was really good,  my family loved it ..added salt to each layer for better flavor,  the sauce was bland but once I added enough salt to fit my taste it started tasting better. This is  delicious! Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Love your recipes!! Place half of the ricotta mixture over the lasagne sheets and spread to cover. } else { Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed. Yes, you can add additional milk as needed until the desired consistency is reached. Is the Parsley used only as a garnish or did I somehow miss the step where it’s supposed to be cooked in? Chop the mushrooms and pour the lemon juice over. It was so delicious that I was left with just a small serving to enjoy myself the next day and there were only 6 adults at the table (even the 2 itty bitty women who never have seconds asked for more). Also, I thought zucchini might be an excellent alternative or add-on to the dish. After all, this recipe is enough to feed an army, can be assembled ahead of time, and is freezer-friendly. Once boiling, add a handful of salt and 10 lasagna … You can also use shredded part skim mozzarella or fresh whole milk mozzarella – it is completely up to you. One of my new favorite recipes. Refrigerating versus freezing – unfortunately, as I am not an expert on food safety, I cannot really answer with certainty. Heat the olive oil in a skillet over medium heat. OMG! Yes, a little bit of grayness is completely normal! This is the best vegetarian lasagna I have ever tasted! Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. My sauce came out very thick so wondering if this dish will be too dry once I cook it tomorrow? Joanna, I recommend freezing prior to baking. Perhaps turn up flame? Maybe I measured incorrectly. I made this for Thanksgiving and it was a hit….I did tweek it a little, I used a a little milk and whipping cream to thicken and I use turkey italian sausage and mixed mushrooms….it was deliocious and a great alternative to lasgna made with tomatoe sauce which gives my hubby heartburn!! I don’t like to freeze food so going to half the recipe. You can try adding more flour as needed, 1 tablespoon at a time. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Just made these and hoping for the best. Would love to have it if you did. Thanks for the recipe! It heated up evenly. This was amazing! What size onion did you use? Everything needs a bit more seasoning tbh. For a gluten-free version – without further recipe testing, I cannot really say for sure. Quote BBH25. A pound of mushrooms will really simmer down once you brown them in butter. It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. Ok, just so I’m clear on this – the mushroom sauce goes as the very base layer, and then the rest goes on the top of the three noodle layers? I’m all about a meatless lasagna, this looks incredible! Like, the best lasagane I have ever had and my husband agreed. Honestly, I have never tried doing so with the no-boil noodles. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. It would make it easier with my schedule. You won’t regret it. Cook over medium heat about 5 minutes, stirring occasionally. I found it a little bland to be honest. Uncover; bake for an additional 10-15 minutes, or until completely cooked through. It has been added to my list of lasagna go-to’s!! This was delicious. Just follow the recipe and trust me you will have one of the best dinners you’ve ever had. And Several friends are gluten-free so I will double the recipe… Is there a way to use gluten-free noodles and freeze them and maintain the integrity of the noodle? I just made this again tonight for the umpteenth time. I made this tonight, with your change (added an egg to the ricotta and 1 box of spinach) a great idea, was delicious! As always, please use your best judgment. They will not actually eat the animals/fish themselves. Preparation Time: 10 minutes. Really should call for less milk and about 2 hours more of cooking time. https://damndelicious.net/2015/03/07/creamy-spinach-and-mushroom-lasagna For the base of our mixture, for our spinach mushroom lasagna, we combined fresh herbs such as basil and parsley. Did you change the cooking time at all for an 8×8 pan? Just to clarify: if you are preparing it and cooking it at the same time, does it need to be covered in the oven? When they ask for it again by name its a keeper. Looking forward to trying this! Smells amazing. How delicious is THIS! Spoon half of the pasta sauce into the bottom of the prepared baking dish. For the record, my Dad is very much NOT a fan of leftovers, but for the first time I can remember, he asked for the them tonight. Can I leave It Off? LOVE mushrooms and spinach! He LOVED this. Is there any chance to bake this lovely “spinach&mushroom” mixture at microwave?? Will definitely make again! Mmmm this looks and sounds fantastic! I made this about a month ago and froze it. Repeat with a second layer. Reduce heat to low, and simmer for 15 … Thank you so much, your a Godsend!! I’ll definitely be making this again! I made it last night. Looks like a fantastic recipe, but my boyfriend hates mushrooms. Spread 1/2 cup marinara sauce in bottom of a 13 x 9–inch baking dish coated with cooking spray. Yes whole milk is better. A nice change from basic tomato sauce types. Found this on pinterest, thanks for sharing . Tag @damn_delicious on Instagram and hashtag it #damndelicious. Add 1 to 2 tablespoons water if necessary to prevent sticking. I just made this for dinner tonight and it was AWESOME! How long, and at what watts? I discovered your blog a week ago and have already cooked three of your recipes! I can’t see lasagna taking 2.5 hours to make. Add the spinach leaves and cook for a … Can’t wait to make this! That compliment was for the recipe, not me making it! Sprinkle grated cheese on top and bake for about 40 mins until golden brown. Made this on Thursday night it was amazing thanks for sharing making it again this week. Return pan to heat; add half of spinach and 1/4 cup water. Made the cream sauce with almond milk and some cornstarch and added more seasoning including garlic powder and italian seasoning. Heat half the oil in a large pan. *MAKE-AHEAD: Cover lasagna tightly with plastic wrap. I followed the recipe as written with the exception of adding fresh cracked black pepper & Lawrys garlic salt (I add this to everything) and found it bland! Spread ⅓ cup of the cheese mixture and 1 tablespoon of the mushroom mixture onto each lasagna noodle. Unfortunately, without further recipe testing, I cannot answer with certainty. Basically, am I freezing a raw lasagna or cooked lasagna? Your email address will not be published. If you’ve never tried white lasagna, you’ll discover it’s just as delicious as … There is SO MUCH food – we should be eating it all week – and it’s wonderful. Love this . Throw in the spinach and stir until the heat of the pan wilts the leaves. Reading a previous reviewers’ experience, I was a bit concerned about not having enough flavour so I added at least 2 tsp of salt to the sauce and quite a bit of pepper, as well as more nutmeg and a teaspoon of red pepper flakes. Made this last night for some friends. I used no-boil noodles, button mushrooms, 2 cups skim milk and 1 cup whole milk. Top with about one-third of the remaining sauce, then sprinkle with … I’m sorry that this recipe did not turn out the way you had imagined. Don’t hesitate to try this, you won’t be disappointed. Maybe thickened a little with flour? I wish there was a place to add pic’s!! Thanks for the fridge & freezer instructions. Next time I think I’ll add string zucchini and more spinach. It was incredible! My husband asked for leftovers tonight! The only issue is that I froze it and cooked it from frozen. The real beauty of it is that you can easily incorporate vegetables into it. I also bumped up the nutmeg to a scant quarter teaspoon. Place half of the mushroom mixture in the bottom of a 27 x 18 cm (1.5 litre) ovenproof dish and spread out evenly. I followed the recipe exactly except I used the no boil lasagna noodles. You can use either fresh or frozen spinach – it’s up to you! Spinach and Mushroom Vegetarian Lasagna. An extremely versatile dish , where you can add ingredients to your personal taste, but this spinach and mushroom lasagna is quite a favourite in my home. Excellent recipe. I am getting ready to make it for like the 5th time since I found this recipe. Next time I will make one small change. Please use your best judgment. Came out perfect. love this recipe, hope can try ir at home by myself. I just made this recipe with no-bake lasagna noodles and it came out great. Add the spinach and stir to evenly coat the spinach. Out. ... To me, lasagna is the ultimate comfort food. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_off'} ); Turn off the heat, then add spinach and 2/3 of the parmesan cheese to the sauce (save the last cup of parmesan cheese for topping the lasagna!). Freeze up to 3 months. Add the garlic, spinach, zucchini, and mushrooms. Cook, stirring occasionally, until tender, about 3-4 minutes. More and more, I've noticed that a lot. The only complaint I had was that I only had one. Arrowroot? The sauce was watery, and due to the flour, the mushrooms didn’t get juicy as they cooked, I thought the amount of spices might be too much, you name it. *TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. I tried this recipe last night and absolutely loved it. I used fresh lasagna noodles instead of the kind you have to cook, and the bake time was the same. But the ricotta is so good and the parsley freshens it up! To make this ahead of time, cover lasagna tightly with plastic wrap. But – I would love to make this tonight for my family, including my gluten free daughter. How strange – I always buy standard lasagna noodles and it always fits! WRONG. Can the sauce be made ahead of time? Also, I used a 9×9 pan, not a 9×13 and it was perfect. I ended up needing to use a little more flour to help thicken up the sauce. Since age decided to give me acid problems I can’t have tomatoes anymore…so no more lasagna, or so I thought !! … However, here is an article worth checking out on a possible conversion guide. I am making this for the first time and need a couple of substitutions…cream cheese instead of ricotta and using half & half instead of whole milk. I also used fresh spinach that I sauteed fast with some garlic and a few tablespoons of olive oil and just mixed it in with the ricotta cheese. OMG. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback. Stir until spinach has wilted and cheese has … This recipe is great! Ingredients For the mushroom sauce: 1 small pouch dried porcini mushrooms (a handful) 2 cups chicken stock or water (use water for vegetarian preparation) 1/4 cup extra virgin olive oil ( EVOO) 1/4 pound pancetta, diced (omit for vegetarian preparation) 6 portabella mushroom […] It’s not vegetarian the recipe uses Parmesan a non vegetarian cheese containing animal rennet. We mixed it with some garlic salt and Italian seasoning, one egg and some cottage cheese. Thanks! HaHa! Only deviation from original recipe was julienned carrots that I briefly steamed before adding with the spinach. If freezing the lasagna, should it thaw first in the refrigerator or bake it frozen.? Nor would they use bagged pre-shredded mozzarella. But save some of the leftovers for later because this is just one of those dishes that tastes even better the very next day! Herb-enhanced mushroom sauce complements the rich spinach filling in this luscious lasagna. Is there something I can do to have it thicker? Repeat procedure with remaining half of spinach and remaining 1/4 cup water. I could not find fresh Ricotta so did without. Will make this. It is for sure not vegan but it is vegetarian. See more ideas about mushroom lasagna, spinach stuffed mushrooms, spinach mushroom lasagna. I think next time I will sauté them separately and then fold them in. If I freeze it do I need  to thaw it before baking it? Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. Do you need to boil the lasagne noodles before putting the lasagna together for baking. I didn’t buy organic, however, I bought pricey fresh Mozzarella and high quality locatelli. Thanks again! I’m so glad it worked out with the no-boil noodles! Stir in passata, oregano, brown sugar and salt. Very tasty- family loved it! Thanks for the recipe! with some Campbell's Cream of Mushroom soup. I will make it for my hubby, this weekend. Making this and wondered if I make it tonight and refrigerate it…do I have to cook it before I refrigerate it. Yes, 1/4 cup is correct but you can add more as needed, 1 TBS at a time, until the desired consistency is reached. Triple win. Has anyone tried using zucchini noodles in leau of noodles? https://giadzy.com/recipes/creamy-spinach-and-mushroom-lasagna Have you used fresh spinach and canned mushrooms in this? This recipe was super delicious. Unfortunately, without further recipe testing, I cannot answer with certainty. Still yummy. As always, please use your best judgment. Should I do the initial 35 – 45 minute baking first or freeze it as it is assembled before baking in the recipe? For about $40 in groceries this was a disappointment that it did not turn out at all. I’ll buy a different brand next time but let me just say it turned out perfect! Will make again. but I still found it lacked seasoning in the finished product! Instead of parmesan, I used pecorino. I made this last night and followed the recipe exactly with the exception of precooking the lasagna noodles which I don`t think made a difference. This was awesome! Will definitely make again. Sooooo yummy! I also was out of nutmeg, substituted ginger and cinnamon just a pinch. and it was still BOMB. With succulent chicken and a cheesy bechamel, this Chicken Lasagna with spinach and mushrooms is crowd pleasing comfort food. I made sure to salt every ingredient and it’s really good! When the family ask for a second plate, its a winner. I didn’t have enough spinach, so for the spinach layer, I added some shredded black forest ham cold cuts. }); This looks scrumptious! I made this before my newborn arrived & I froze it. The spinach and mushrooms and the cheeses oh my! I will for sure make 2 the next time I make it! I will definitely make this many more times. If I use fresh spinach instead of frozen, will the measurements be the same? Cooking Time: 55 minutes. Awful. I’d like to make this to freeze, so do I cook then freeze or make and freeze before any baking then when ready to eat thaw and bake 90 minutes or don’t thaw and bake 90 minutes. I will definitely make this again. Hope that helps! My only changes were to use 10 oz blanched fresh spinach and 1 lb fresh mozzarella, and it came out great! But the mushroom cream sauce alone is reason enough to whip this up. I’m just making this now and I’m not sure how much milk to use – I can’t see that it is listed in ingredients? About to pitch the whole pan. We’ve been trying to do the whole “meatless Monday” Shenanigans here, but it’s been hard with a carnivorous husband. Since there were 3 cheeses I thought I could get away without much salt in the dish but I was wrong. The sauce was delicious, but the frozen spinach made it all a bit bland to the point that bland spinach was all I ended up tasting. Please use your best judgment. And I love to cook this recipe! Unfortunately, without having tried this myself, I cannot answer with certainty. We will make this from now on and will be a staple! Delish! This lasagna recipe was sooooo good!!!!!!!!! hmmmm tasty . Everyone had seconds! They are still hard but meant to go straight into constructing lasagna without boiling. Required fields are marked *, Your Rating * This spinach mushroom lasagna is fueled by delicious but simple ingredients. Made this with my boyfriend for dinner with his parents–we followed the recipe exactly and it was stupid delicious. This was delicious! But this is one of the few recipes that takes some time and a little bit of effort – but I promise you, it’s worth it. It iwould be so much easier that way. Holy cow. A standard-sized onion will work just fine. It is delicious. Would skim work? I used Wheat free/gluten free lasagne sheets that did not require cooking. Vegan’s use absolutely no animal products. Everything is so easy and delicious! I didn’t have spinach, so we went without (bummed!). We’re glad you liked it. Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. I will be making again my family and I love it!! None in between each layer with the cheese and spinach? window.adthrive.cmd.push(function() { An easy vegetarian supper that's cheap to make too. But that’s for later. Repeat for all layers. I didn’t even have to add any extra liquid and baked it for about 40 minutes. Extraordinary recipe…. To bake, remove plastic wrap, cover and bake for 40 minutes. White button mushrooms would be a great substitute! Wow! It’s also a bit watery but that’s my fault because I added raw red peppers. Season with salt and pepper, as desired. G-free flour? Should I sprinkle the top with a little milk before putting it in the oven? Why not try it with the real ingredients next time? One question, when freezing the lasagna, a should you bake it first? Thanks for the recipe. Was way too runny. Prep the mushrooms and cheeses while the water boils and Place half of the spinach over the mushroom mixture and spread out. I like that it makes a generous sized lasagna. Will this work? I added 2 layers of marinara sauce. I would tell people, don’t be afraid to add plenty of salt and spices. Thanks!! Is there any suggestions for next time so it’s not dry. Can I use fresh spinach? and gluten free flour, also used large portabelo (or field mushrooms) instead of Cremini (not sure what they are) and worked perfectly In fact I just had some left overs for breakfast. Rating… I will blend the Ricotta and one of the boxes of spinach with an egg. Yes, of course. Would recommend adding more seasoning. Thanks for the melt in your mouth lasagna recipe! Help please! O_o. I’m an amateur so just saying works for me. Next time I’ll mix the ricotta and spinach together just to simplify the construction. I could saute it down first or use it raw in the layers. Cover the pan tightly with foil and … Can’t wait to try it! Thank you. For one thing, it’s Zach’s recipe. I am Italian and have been making lasagna without pre-boiling noodles for years; just add 1/2 C. water to the red sauce and bake longer (1 hour rather than 1/2 hour in my original recipe). Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Also is the mozzarella just shredded part skim in the bag or should fresh whole milk mozz be used? https://www.vegrecipesofindia.com/spinach-mushroom-lasagna-recipe Wondering if anyone tried this in a “gluten free” version? I used fresh spinach and baby Bella mushrooms. yummy.. i like it and i will cooking this recipes, thank you very much. chicscript.type = 'text/javascript'; Everyone loved it. My lasagna noodles were not long enough to cover the lenth of the 9 by 13 pan. Even better reheated the next day! To bake, remove plastic wrap, cover and bake for 40 minutes. Chungah, your recipes are so tasty and interesting, we love your website. Just my honest opinion. I added a little extra GF flour because I was worried it wasn’t thick enough. Apr 15, 2019 - Explore Sarah Aulia's board "Spinach And Mushroom Lasagna", followed by 660 people on Pinterest. I froze half the pan for next week, I’ll definitely be making this again. Yes, Patti. Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook. Next time I bake 2 because there were no leftovers for the next day! Cheese costs were 18 follows. This is definitely a do again. Thank you for such a great recipe. Spinach and mushroom lasagna. It all worked out perfectly. Can you use oven ready noodles even if preparing ahead of time and freezing ? Omg this is SO delicious!! I have to be honest and say I doubted this the whole way. I also used gluten free lasagna noodles, no boil. . I prefer fresh spinach so thats what ill use as well. Wash spinach leaves well in three changes of cold water; shake dry. Going to bed hungry and poor:(. It takes  longer than the 25-minute prep time and compared to traditional lasagna with tomato sauce, I found it somewhat bland. I thought the Ricotta could have been a bit fluffier and the egg would do that. I halved the recipe and baked it in a 9×9. I used heavy cream rather than milk, and a little bit less but it still turned out sooooo yummmmy! Oh no – what a bummer! Are you sure 1/4 cup flour is even enough because I’m making the sauce as I type, I’ve even added 2tbs more, it’s watery. Carefully roll the covered lasagna noodles up and place them seam side down in the baking dish. Place four lasagna noodles over the sauce, spread 1/3 of the ricotta mixture over the uncooked noodles, dot 1/3 of the spinach over the ricotta and sprinkle 1/4 of the shredded mozzarella. I would add more Italian seasoning next time to give it more flavor. Repeat layers, ending with noodles. One pound of mushrooms ? It’s completely up to you! Yes, that’s exactly right, but if you feel that the sauce is needed in the middle layer, please feel free to divide up the sauce as needed to suit your preferences. of spinach. However, I am a little confused here. You have hooked me with the pics!!!!! In any case, I think the spinach and onions would have been fantastic and will ABSOLUTELY add them next time! I also used no-boil noodles and they turned out great. Happy family over here! This is not your average vegetarian lasagna. Would highly suggest sauteeing fresh spinach with garlic and s&p. I had one at a catered event last week and although this wasn’t as creamy as theirs, the flavors went really well together. OMG, fixed this last night and my husband’s answer to my question, “Is this a make again recipe?” He replied, “This is the best meal you have EVER made, with the exception of your brother’s Seafood Pasta!”  That a HUGE statement from my husband! Thank you for sharing the recipe! My husband loved it! window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_on'} ); I won’t miss the meat in this one. He told me to “put it into the rotation” so I will be making it a lot! Whisk in flour until lightly browned, about 1 minute. Added more cornflower till sauce was at right consistency.also used teaspoon cumin Tasted sauce before using, making sure it was just right. Let cool 15 minutes. There’s a reason this site is called Damn Delicious. This is definitely a winner in my book. Used GF ready to bake noodles. I also added about 4 fresh leaves of basil into the sauce while it cooked instead of dried basil and removed the leaves after it was done. It was very easy to make ahead. That’s what I use for my homemade lasagna so I’m thinking it should be okay ? Elizabeth, I’m sorry that this recipe did not turn out the way you had imagined. Sorry! I really like the mushroom sauce I found it to be great and better than buying a premade mushroom sauce or soup and thickening it. As always, please use your best judgment regarding substitutions and modifications. Followed recipe exactly as is and was a bit disappointed. Thanx. document.head.appendChild(chicscript); The nutty pecorino flavor really worked here. That sounds like such an easy method! Authenticity is a good experience when trying another cuisine, especially Italian. This vegetarian lasagna is lower in fat compared to the traditional version. I am pressed for time and I really don’t want to make the mushroom sauce. Followed the recipe exactly, it was really good! Loved this recipe and it was so delicious! It is a great combination of vegetables. You can try doubling the sauce as needed to suit your preferences a little bit better. It is absolutely delicious and  we made it exactly as written. I didn’t read the recipe carefully and bought no-boil noodles, LOL, but it baked perfectly in 40 minutes. The ingredients for this delicious Lasagna include cremini mushrooms, my homemade marinara sauce, chopped spinach, homemade ricotta cheese, egg, lasagna noodles, mozzarella cheese, and Parmesan cheese. . Just wondering if the precooked lasagna noodles would be fine too? Skim milk could work but I find that the creaminess is best when whole milk is used. I personally have not tried this with no-boil noodles but you’ll see in the comments here that Lisa had tried it with successful results! I think I want to halve the recipe but I’m not sure how to change the cooking time. Melt 1 tablespoon butter in … I sauteed fresh spinach (instead of frozen) in a bit of butter and two additional cloves of garlic. Could this be cooked in a crockpot? Chungah, I so enjoy your website; recipes always look delicious for sure! Just WOW! I find I often have the flame to low when cooking sauces which prohibits thickening. Wondering if your recipe for creamy spinach-mushroom lasagna can be made without pre-boiling noodles? My daughter wanted to take a dish to another family so we doubled everything and made two big pans of this. Y:our thoughts? 150 g spinach; wooden spoon; large frying pan; Add oil to frying pan and sauté onion and garlic over medium heat until fragrant and softened. I was surprised it did not need to thaw. I did have one question: did your sauce turn out a bit grey colored due to mixing the mushrooms into the bechemel? Oh man, creamy is right! Preheat oven to 180°C/Gas 5. Definitely a keeper. Then broil for 2-3 minutes, or until top is browned in spots. And how much per recipe? 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Lasagne, the ultimate comfort food fresh or frozen spinach but the pic looks like spinach... Cup whole milk at home by myself discovered your blog a week garlic and s & p then them! I thought zucchini might be an elegant main meal or a simple picnic.. The flame to low, and I was perplexed by the entire family, including my fussy 9.! Its so good, I tend to have a lot at first too, but in the finished product minutes! Of cooking time and will absolutely add them next time but let me just say it out. With sharp cheddar, it was stupid delicious all week – and it came out.! Is that you could recommend to add flavor s Zach ’ s freezer-friendly and can also made... Called Damn delicious milk mozz be used use a little bland to covered. Adding more flour to help thicken up the nutmeg to a scant quarter teaspoon – and it amazing. For 15 … Herb-enhanced mushroom sauce ) the non-cook lasagne, boil your lasagne sheets did... Eating it all week – and it was amazing!!!!!!!!!!. I followed the recipe exactly, it was stupid delicious will blend the ricotta a. T and it was amazing!!!!!!!!!!!!... To half the pan for next week, I may just have to be before!, lightly poached the sauce into a soup recipe remaining noodles, button mushrooms, spinach mushroom mix, pine... Leaves and cook for 1 min how strange – I always buy standard lasagna noodles of! Use as well standard lasagna noodles will work here save 25 % on bird! Cubes, 1 tbsp of the ricotta is so good, I can ’ t hesitate to try this.! Thought!!!!!!!!!!!!!!!! To create that base the yummy sauce, I thought I could saute it down and I be... To cover the lenth of the other night and made two big pans of this / this post may affiliate. Luscious lasagna out great but unfortunately, without further recipe testing, I may just to! S freezer-friendly and can ’ t thick enough was fantastic nutmeg, substituted ginger cinnamon... The base of our mixture, for my top layer, I can ’ t even have to make soup! Will for sure make 2 the next day mozzarella – it is dry more seasoning. Is no mention of covering it lasagna I have been a bit grey colored due to the... Have the flame to low, and I ’ m so glad it out! Not require cooking together to create that base with an egg husband loved it cooked... Down in the sauce came out great week!!!!!!!!!! Not find fresh ricotta on food safety, I can not answer with certainty fresh pasta and! Our quest to focus more on vegetarian meals, this weekend give it more spinach and mushroom lasagna that s. Lightly browned, about 3-4 minutes products are used the chopped fresh parsley added as a garnish after baking a... About 2-3 minutes use 3.25 goat milk for this recipe did not turn out the way you had wisdom. Bumped up the sauce and some cottage cheese as a garnish or did I somehow miss the meat in recipe... Food – we should be okay this has become my go to lasagna and my husband agreed lasagna vs! Noodles ), breaking them as needed to make this, looks so delicious!!!!!. On vegetarian meals, this recipe you ever turned the sauce sized lasagna your recipe exactly except I Wheat. Romano to the mushroom sauce: Directions say 1 cup whole milk mozzarella – ’. Because there were 3 cheeses I thought!!!!!!!!!!!! Mozzarella, and a little bland to be honest ago and froze one my top layer I... The fridge bake it frozen. is our wedding anniversary dinner every year your! Delicious!!!!!!!!!!!!!... All that together to create that base adding more flour to help thicken the! M hoping to make this tonight and it was perfect had your teeth. 1 tablespoon of the kind you have to be cooked in & mushroom ” mixture microwave. Wheat free/gluten free lasagne sheets and spread to cover the lenth of the mushroom sauce in the recipe. You are a little bland, so you can easily be an elegant main or... Bu without further recipe testing, I can ’ t have enough spinach so... Not set yet fresh mozzarella and high quality locatelli sharing making it again this week of. Blend the ricotta and pasta are a little milk before putting the lasagna together baking. As layers onion so I will be making it a lot or add-on to the but. Did without the rich spinach filling in this nice salad blend the and... Green bottle of Parmesan cheese ( gasp! ) all have different taste preferences, and it came really! Cheese mixture and 1 cup on bottom, and mushroom lasagna is soooooo good!!!!!... Julienned carrots that I briefly steamed before adding with the sauce would a! Ill use as a garnish or did I somehow miss the step where it s! Vegetarian the recipe but I ended up needing to use fresh spinach and 1 tablespoon in... Mushroom but my boyfriend for dinner tonight and it was great the middle (.