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    You are in: Home / Recipes / Mushroom Spinach Lasagna Recipe
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    Mushroom Spinach Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    IngridH's Note:

    From Cooking Pleasures Magazine This is a vegetarian lasagna that can be made for OAMC. To add some variety, try using some wild or exotic mushrooms instead of plain button mushrooms. If you use portobellos, scrape out the dark gills before you slice them, or your sauce will discolor. Directions are included to either make 1 9x13 pan, or 2 8x8 pans.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Vegetables

    Lasagna

    Directions:

    1. 1
      Make the sauce:.
    2. 2
      In a large skillet, heat 2 tablespoons olive oil.
    3. 3
      Add shallots and sage, and cook, stirring, until slightly softened.
    4. 4
      Add mushrooms, salt and pepper, continue to cook until mushrooms are soft and most of the liquid has evaporated, stirring occasionally.
    5. 5
      Add butter, stirring until it's melted.
    6. 6
      Whisk in flour, and cook for about 2 minutes, whisking constantly.
    7. 7
      Add broth, and continue to whisk until the mixture comes to a boil.
    8. 8
      Add milk, sherry, and nutmeg; return to a boil.
    9. 9
      Remove from heat, and stir cheese into the hot sause until melted and smooth.
    10. 10
      Make the vegetables:.
    11. 11
      In a large skillet, heat 2 tablespoons oil.
    12. 12
      Add garlic, and stir for 30 seconds until fragrant.
    13. 13
      Add spinach, salt and nutmeg, stir well to combine the ingredients.
    14. 14
      Cook for 1-2 minutes, then remove from heat.
    15. 15
      Assemble the lasagna:.
    16. 16
      For a 9x13 pan:.
    17. 17
      Grease the pan.
    18. 18
      Spread 1/2 cup sauce in the bottom of the pan.
    19. 19
      Lay 3 lasagna noodles over the sauce.
    20. 20
      Spread spinach over the noodles.
    21. 21
      Cover spinach with 1/2 cup sauce.
    22. 22
      Lay 3 lasagna noodles over the sauce.
    23. 23
      Spread peppers over the noodles.
    24. 24
      Cover peppers with 1/2 cup sauce.
    25. 25
      Lay 3 lasagna noodles over the sauce.
    26. 26
      Top with remaining sauce.
    27. 27
      Sprinkle with parmesan cheese.
    28. 28
      For 2 8x8 pans:.
    29. 29
      Grease the pans.
    30. 30
      Spread 1/4 cup sauce in the bottom of each pan.
    31. 31
      Lay 2 lasagna noodles over the sauce in each pan.
    32. 32
      Spread 1/2 of the spinach over the noodles in each pan.
    33. 33
      Cover spinach with 1/4 cup sauce in each pan.
    34. 34
      Lay 2 lasagna noodles over the sauce in each pan.
    35. 35
      Spread 1/2 of the peppers over the noodles in each pan.
    36. 36
      Cover peppers with 1/4 cup sauce in each pan.
    37. 37
      Lay 2 lasagna noodles over the sauce in each pan.
    38. 38
      Top with remaining sauce.
    39. 39
      Sprinkle with parmesan cheese.
    40. 40
      To freeze, wrap each pan well, and freeze.
    41. 41
      Thaw completely before cooking, and let stand at room temp for 1/2 hour before baking.
    42. 42
      Heat oven to 350°F.
    43. 43
      Bake, uncovered, 45 to 50 minutes until the lasagna is bubbly and the cheese begins to brown.
    44. 44
      Let stand for 10 minutes before cutting and serving.

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    Nutritional Facts for Mushroom Spinach Lasagna

    Serving Size: 1 (290 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 379.9
     
    Calories from Fat 257
    67%
    Total Fat 28.6 g
    44%
    Saturated Fat 13.7 g
    68%
    Cholesterol 64.3 mg
    21%
    Sodium 1117.2 mg
    46%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 3.2 g
    13%
    Sugars 4.9 g
    19%
    Protein 19.1 g
    38%

    The following items or measurements are not included:

    fresh sage leaves

    vegetable broth

    no-boil lasagna noodles

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