MUSHROOM AND SPINACH LASAGNA

MUSHROOM AND SPINACH LASAGNA

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

INSTRUCTIONS

GET THE NOODLES READY.

  1. If you’re using dried lasagna noodles, cook them according to package directions in very salty water until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with later! (If you’re using ready-to-bake noodles, you can skip this step – see recipe notes).

MAKE THE SAUCE.

  1. Heat a large saucepan over medium-high heat. When pan is hot, drizzle in the olive oil.
  2. Add onion and garlic to pan and stir to combine. Cook 1-2 minutes until onion has begun to soften.
  3. Add sliced mushrooms to pan and cook, stirring occasionally, for 4-5 minutes until onion is translucent and mushrooms have reduced in size.

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