In any case, I think the spinach and onions would have been fantastic and will ABSOLUTELY add them next time! I used fresh lasagna noodles instead of the kind you have to cook, and the bake time was the same. Love that it can be made agead. 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? This was absolutely delicious. You can try doubling the sauce as needed to suit your preferences a little bit better. This spinach mushroom lasagna is fueled by delicious but simple ingredients. It turned out great and VERY mushroomy, which I love. The reason for covering when making ahead and freezing is to ensure that the top doesn’t get burned since cooking time is extended. Followed recipe exactly as is and was a bit disappointed. And what would I use as a thickener instead of flour? Out. Maybe I measured incorrectly. This recipe was super delicious. Why not try it with the real ingredients next time? A nice change from basic tomato sauce types. You can freeze prior to baking and it can be baked in its frozen state. 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. Stir in passata, oregano, brown sugar and salt. Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. Pinned! Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Don’t hesitate to try this, you won’t be disappointed. Place half of the mushroom mixture in the bottom of a 27 x 18 cm (1.5 litre) ovenproof dish and spread out evenly. We <3  the Seafood Pasta…it's is our wedding anniversary dinner every year! But, he happens to LUHVE Lasagna, how did you know this was just what I needed to make?!? I used fresh spinach and baby Bella mushrooms. Made it tonight….absolutely gorgeous. Followed the recipe exactly, it was really good! How delicious is THIS! I think next time I will sauté them separately and then fold them in. Well this is a winning combo for me! Yes, a little bit of grayness is completely normal! Also, I used a 9×9 pan, not a 9×13 and it was perfect. Ingredients; Whole wheat lasagna noodles : 9 . I tried this recipe last night and absolutely loved it. Cook over medium heat about 5 minutes, stirring occasionally. I just popped this in the oven and can’t wait to eat! Only deviation from original recipe was julienned carrots that I briefly steamed before adding with the spinach. It takes  longer than the 25-minute prep time and compared to traditional lasagna with tomato sauce, I found it somewhat bland. by Megan Betz on May 4, 2011 in Main Courses, Pasta See post on Megan Betz’s site! I was surprised it did not need to thaw. I followed the recipe exactly except I used the no boil lasagna noodles. Huge hit. Help please! This looks scrumptious! Next time I’ll just double the garlic, onion and seasonings (specially add more salt to the mushroom sauce). Just to clarify: if you are preparing it and cooking it at the same time, does it need to be covered in the oven? I want to freeze it. Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed. Bu without further recipe testing, I cannot speak with certainty if your method will work here. Could this be made with no cook lasagna noodles?…I’ve recently become a big fan of these and their ease of use. I will definitely make this many more times. None in between each layer with the cheese and spinach? This lasagna looks incredible! and it was still BOMB. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. My husband LOVED it and he is a meat-lover (I’m a vegetarian). love this recipe, hope can try ir at home by myself. I am a fan! Also, if the sauce did not thicken during the first step, it will not thicken up during the time it is in the oven. #Thanks. Unfortunately, without further recipe testing, I cannot answer with certainty. Made this today, can’t wait to put it in my mouth! Yes, no-boil lasagna noodles should work just fine. Instead of parmesan, I used pecorino. It was incredible! Truly yummy and easy to make. 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. Add garlic, mushrooms and onion. They are still hard but meant to go straight into constructing lasagna without boiling. OMG! Just wondering if you ever turned the sauce into a soup recipe? Loved this recipe with mushroom but my family is not big on them. This looks delicious. . Definitely a keeper. One pound of mushrooms ? I didn’t have enough spinach, so for the spinach layer, I added some shredded black forest ham cold cuts. I am all about the veggie lasagna. I hate when people change a recipe then review it, but I was just making due with what the world is handing us these days and thought it might be helpful to others doing the same. Cooking Time: 55 minutes. I love a big, warm, gooey slice, with perhaps a piece of soft garlicky French bread on the side to mop up any remaining sauce. Assemble and Cook Your Sausage, Spinach, and Mushroom Lasagna. Has anyone tried using zucchini noodles in leau of noodles? Delish! Average It is absolutely delicious and  we made it exactly as written. Thank you. Repeat procedure with remaining half of spinach and remaining 1/4 cup water. Would recommend adding more seasoning. I also used gluten free lasagna noodles, no boil. Spread ⅓ cup of the cheese mixture and 1 tablespoon of the mushroom mixture onto each lasagna noodle. Can i use the “grill” option of my microwave? I didn’t know if I would like this dish (I made it for my sister) but I actually did really enjoy it. Jump to Recipe - Print. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback. Thanks for the recipe! *MAKE-AHEAD: Cover lasagna tightly with plastic wrap. I did add more seasoning for more taste and flavor. Just made these and hoping for the best. Thank you for providing this recipe. We’ve been trying to do the whole “meatless Monday” Shenanigans here, but it’s been hard with a carnivorous husband. I ended up needing to use a little more flour to help thicken up the sauce. Was way too runny. I never comment on ANYTHING but I made this last night and it was AMAZING! Can I leave It Off? Sooooo yummy! I made this dish for company and it was a huge hit. Like, the best lasagane I have ever had and my husband agreed. My husband loved it! Couldn’t have turned out tastier. Posted on instagram @Amy_Urquhart, thanks for the awesome recipe! Refrigerating versus freezing – unfortunately, as I am not an expert on food safety, I cannot really answer with certainty. 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! Serves: 8 servings . This looks yummy. If I use fresh spinach instead of frozen, will the measurements be the same? This looks so delicious! I used the green bottle of parmesan cheese (gasp!) this was absolutely delicious!!! This was AH-MAZING!! Please use your best judgment. hmmmm tasty . Quote BBH25. }); Everything is so easy and delicious! I just found this recipe and I wrote it down and I will try this one day this week. This lasagna is perfect for entertaining, pinned! You can also use shredded part skim mozzarella or fresh whole milk mozzarella – it is completely up to you. My husband asked for leftovers tonight! Refrigerate up to 24 hours. I made this last night and it was very good! 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. Thanks for the recipe! Made this last night for some friends. Basically, am I freezing a raw lasagna or cooked lasagna? You have hooked me with the pics!!!!! Apr 15, 2019 - Explore Sarah Aulia's board "Spinach And Mushroom Lasagna", followed by 660 people on Pinterest. Wendy, there is no need to thaw. I used Wheat free/gluten free lasagne sheets that did not require cooking. I am on Covid lockdown, taking care of my elderly father. I made this tonight, with your change (added an egg to the ricotta and 1 box of spinach) a great idea, was delicious! I have been searching high and low for a good veggie lasagna recipe and I believe I have now found a winner in yours. I have tried many of your recipes that are Damn Delicious, but this one was a bit time consuming & taste-wise, didn’t reflect that effort. During the holidays, I tend to have a lot of people over for dinner. var chicscript = document.createElement('script'); And I love to cook this recipe! Thank you. https://www.allrecipes.com/recipe/220644/spinach-mushroom-lasagna It’s not vegetarian the recipe uses Parmesan a non vegetarian cheese containing animal rennet. Ricotta just makes it spongy and is tasteless unless you make your own fresh ricotta. Found this on pinterest, thanks for sharing . As always, please use your best judgment regarding substitutions and modifications. Just WOW! 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. Used GF ready to bake noodles. 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. Reduce heat to low, and simmer for 15 … More and more, I've noticed that a lot. 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. Really should call for less milk and about 2 hours more of cooking time. Add spinach … I just made this again tonight for the umpteenth time. Loved by the entire family, including my fussy 9 yo. G-free flour? I was wrong. I could saute it down first or use it raw in the layers. Add cooked spinach to mushroom mixture. Heat half the oil in a large pan. 5 from 5 votes. Made this with my boyfriend for dinner with his parents–we followed the recipe exactly and it was stupid delicious. I would tell people, don’t be afraid to add plenty of salt and spices. This vegetarian lasagna is lower in fat compared to the traditional version. I’ll be making this again and again. Thank you for another easy and delicious recipe!! I find I often have the flame to low when cooking sauces which prohibits thickening. That sounds like such an easy method! Arrowroot? Tag @damn_delicious on Instagram and hashtag it #damndelicious. I thought this sounded like  a lot at first too, but it was perfect. To make this ahead of time, cover lasagna tightly with plastic wrap. Making lasagna can be very expensive so to save some money I used 2 cans of evaporated milk (shelf stable and $.99 a can), only 2 cups of shredded mozzarella (most standard bags of shredded cheese yield 2 cups) and 1 small tub of cottage cheese (only $2!) Going to bed hungry and poor:(. https://damndelicious.net/2015/03/07/creamy-spinach-and-mushroom-lasagna After all, this recipe is enough to feed an army, can be assembled ahead of time, and is freezer-friendly. Spinach and Mushroom Lasagna. Thanks so much!! its amazing..simple and elegant..make sur its tasty…hug from indonesia. This was a great recipe, and I will be making it again. Heat the oil in a large frying pan, add the garlic and cook for 1 min. 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. Is the Parsley used only as a garnish or did I somehow miss the step where it’s supposed to be cooked in? It’s completely up to you! I love spinach lasagna, and I love mushroom lasagna, so I am pretty sure I am going to love spinach and mushroom lasagna! I made this yesterday and, as usual, it was amazing!! It tasted great but I ended up using more mozzarella than called for. 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!! Going to try this tonight. I just made this for dinner tonight and it was AWESOME! 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. Making this and wondered if I make it tonight and refrigerate it…do I have to cook it before I refrigerate it. Oh no – what a bummer! Joanna, I recommend freezing prior to baking. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Refrigerate up to 24 hours (prior to baking). A standard-sized onion will work just fine. 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. My family hates ricotta! Is there something I can do to have it thicker? Pre-heat oven to 200C; If not using the non-cook Lasagne, boil your Lasagne sheets and drain. This is not your average vegetarian lasagna. In the freezer as I write……… loads of sauce.so made three layers. This looks amazing. To bake, remove plastic wrap, cover and bake for 40 minutes. Made it exactly as the recipe. Wondering if anyone tried this in a “gluten free” version? 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. Still yummy. I prefer fresh spinach so thats what ill use as well. Cover the top with the remaining sauce, a little ricotta and a few spinach leaves. Yes, of course. No adjustment to liquid needed. 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. I found the recipe well worth the cost. Add the spinach and stir to evenly coat the spinach. Add 1 to 2 tablespoons water if necessary to prevent sticking. Having  just made this for veg friends coming in two weeks for lunch. Heat the olive oil in a skillet over medium heat. Herb-enhanced mushroom sauce complements the rich spinach filling in this luscious lasagna. However, here is an article worth checking out on a possible conversion guide. I split the recipe into two 8×8 pans and froze one. Thank you for such a great recipe. I also thought the sauce would make a great mushroom soup. The nutty pecorino flavor really worked here. Carrots and broccoli would be great substitutes. Thanks for the recipe. I made a gluten free roux and then add all the veggies and seasoning. Both make ahead instructions say to cover it, but in the original recipe there is no mention of covering it. Next time I bake 2 because there were no leftovers for the next day! An easy vegetarian supper that's cheap to make too. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_on'} ); Spread half of the ricotta mixture over the noodles. But the mushroom cream sauce alone is reason enough to whip this up. An easy (and vegan!) Will be putting this into my rotation! O_o. Top with about one-third of the remaining sauce, then sprinkle with … One of my new favorite recipes. I actually haven’t – but that sounds like a great idea! Looks wonderful. Hope that helps! Yes, 1/4 cup is correct but you can add more as needed, 1 TBS at a time, until the desired consistency is reached. Not terribly impressed. I can’t say enough…I’ll be making it again and again! of spinach. Sounds wonderful but can I replace frozen spinach with fresh chopped spinach? Most of my recipes here can be made in 30 minutes or less and are basically effortless. I am making this delicious looking creamy spinach and mushroom lasagna. White button mushrooms would be a great substitute! I guess I will. This lasagna recipe was sooooo good!!!!!!!!! I added 2 layers of marinara sauce. I do have cheese leftover which I will use for other dishes. WRONG. Honestly, I have never tried doing so with the no-boil noodles. I used 2% milk and it was still rich and luscious. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning. I had a few friends over the other night and made it and it was absolutely incredible. I think I want to halve the recipe but I’m not sure how to change the cooking time. So I added a bunch more mushrooms (24 oz instead of 16) to the sauce at the beginning, and then put a healthy layer of the sauce on each layer of the lasagne. Thank you. Everyone loved it. Sorry! The cottage cheese had more moisture than the ricotta (and much cheaper) so it was lower in fat and made the lasagna even creamier. Last updated May 18, 2020 By Elizabeth Lindemann / This post may contain affiliate links. Looks like a fantastic recipe, but my boyfriend hates mushrooms. My daughter wanted to take a dish to another family so we doubled everything and made two big pans of this. Unfortunately, without further recipe testing, I cannot answer with certainty. Looking forward to trying this! Combined with the spinach and the yummy sauce, they loved it. Just made this tonight and it was so delicious! window.adthrive.cmd = window.adthrive.cmd || []; I love that you added spinach. but I still found it lacked seasoning in the finished product! 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? It has been added to my list of lasagna go-to’s!! And I’m not even a fan of mushrooms. Add mushrooms and thyme and cook for a few minutes, until mushrooms start to brown; if needed, add a bit more oil. I will blend the Ricotta and one of the boxes of spinach with an egg. Love your recipes!! Heat the oil in a large frying pan, add the garlic and cook for 1 … I love mushrooms and think that vegetarian lasagne can be just as good as meaty ones, if not even better Thank you so much for sharing this recipe x, This recipe is definitely a piece of art!! Place half of the spinach over the mushroom mixture and spread out. Should I do the initial 35 – 45 minute baking first or freeze it as it is assembled before baking in the recipe? Will definitely make again. Would highly suggest sauteeing fresh spinach with garlic and s&p. Remember that the ricotta and pasta are a little bland, so you have to add a lot of flavor in the sauce. It is very tasty, and my daughter asked me to make it once a week. Mmmm this looks and sounds fantastic! The real beauty of it is that you can easily incorporate vegetables into it. Lastly, have faith in the recipe! I just made this recipe with no-bake lasagna noodles and it came out great. *Percent Daily Values are based on a 2,000 calorie diet. Everyone had seconds! Great recipe. YUM thank you. 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. I had one at a catered event last week and although this wasn’t as creamy as theirs, the flavors went really well together. This is so good, there was nothing left. Thanks again! https://www.myfoodandfamily.com/recipe/051636/spinach-lasagna 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? Can the sauce be made ahead of time? Chungah, your recipes are so tasty and interesting, we love your website. The cost of ingredients should not be $40, even if organic products are used. But that’s for later. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. Please use your best judgment. I will make it for my hubby, this weekend. The spinach and mushrooms and the cheeses oh my! He LOVED this. 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 […] Thanks for sharing with us, Laura! This recipe is great! Cook 2 minutes or until spinach wilts, turning with tongs. Wash spinach leaves well in three changes of cold water; shake dry. I’d love your advice. Ingredients. Whisk in flour until lightly browned, about 1 minute. The only complaint I had was that I only had one. So good! I am getting ready to make it for like the 5th time since I found this recipe. I can’t see lasagna taking 2.5 hours to make. Repeat with a second layer. This lasagna here – well, you have 3 layers of this epic cream sauce along with an abundance of spinach and all that cheesy goodness in between. Thank you. Even better reheated the next day! Thank you for sharing the recipe! I also was out of nutmeg, substituted ginger and cinnamon just a pinch. Season with salt and pepper, as desired. Will this work? Excellent recipe. So sad about this recipe! I’ve never tried making lasagna other than with a red sauce so don’t know if this could work same way. 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. I think next time I make it I will use a bechamel instead which is in fact the traditional Italian method of making lasagna. … However, I am a little confused here. Stir until spinach has wilted and cheese has … Followed recipe exactly. I didn’t read the recipe carefully and bought no-boil noodles, LOL, but it baked perfectly in 40 minutes. The sauce looked so soupy which had me worried. This is a really good recipe, however I did have to tweak it a bit so it wasn’t as bland. This was delicious! Start with covering the bottom of the pan with lasagna sheets. Now this is a meatless dish but feel free to add in your desired protein between the layers – ground turkey, Italian sausage, leftover chicken – it’s up to you. T – but that ’ s also a bit grey colored due to mixing ricotta! Subscription – save 44 % and get a cookbook of your recipes and this was a great idea but,! The covered lasagna noodles ( 4 to 6 noodles ), breaking them as needed to suit your preferences little! Uncover ; bake for about 40 mins until golden brown occasionally, until tender, 2-3! Made ahead of time and freezing and we made it and it that. Won ’ t want to make this, you won ’ t want to halve the recipe into 8×8! 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Pan for next time I bake 2 because there were no leftovers for the base of our,! From the heat of the leftovers for the melt in your mouth lasagna was! First spinach and mushroom lasagna the oil until soft had one love to make the sauce looked so soupy which had me....