Creamy Spinach and Three Mushroom Lasagna

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Creamy Spinach and Three Mushroom Lasagna

Layers of spinach and mushrooms are tucked between lasagna noodles and a creamy sauce in this rich vegetarian dish. Perfect for a Meatless Monday dinner.



  • 9 Lasagna Noodles

    2 Cups Scissortail Farms spinach leaves

    1 tbsp Scissortail Farms fresh thyme leaves

    2 tbsp Scissortail Farms fresh basil leaves

    1 tbsp Scissortail Farms fresh oregano leaves

    2 tbsp Hiland Dairy Unsalted Butter

    2 tbsp Olive Oil

    1 Cup J-M Farms Button Mushrooms, Sliced

    1 Cup J-M Farms Cremini Mushrooms, Sliced

    1 Cup J-M Farms Shiitake Mushrooms, Sliced

    1 Onion, Diced

    2 Cloves Garlic, Minced

    1/4 Cup Shawnee Mills All Purpose Flour

    3 Cups Hiland Whole Milk

    Pinch Nutmeg

    Kosher salt and fresh cracked black pepper

    1 (16-ounce) package Hiland small curd cottage cheese

    3 Cups shredded mozzarella cheese, divided

    3/4 Cup freshly grated parmesan cheese, divided

    Scissortail Frams Parsley Leaves, Garnish

  • Step 1Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes until al dente. Remove noodles from pot, but keep water.

    Step 2Cook spinach in gently boiling pasta water in for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Set aside.

    Step 3In a saute pan over medium to medium-high heat, warm butter and olive oil. Cook mushrooms, onion and garlic until onions are tender, about 4 minutes, stirring occasionally. Whisk in flour until lightly browned, about 1 minute.

    Step 4Gradually whisk in milk, stirring constantly until slightly thickened, about 2 to 3 minutes. Stir in thyme, basil, oregano and nutmeg cooking about 1 minute. Season with salt and pepper, to taste.

    Step 5In the bottom of a 9-by-13-inch baking dish, spread 1 cup mushroom sauce. Top with 3 lasagna noodles, half the cottage cheese, half the spinach, half the mozzarella cheese and half the Parmesan cheese.

    Step 6Repeat for a second layer, ending with cheese.

    Step 7Place into oven and bake for 40 to 45 minutes, or until bubbling. Let cool 10-15 minutes before serving.

    Step 8Garnish with parsley.

Cuisine: Roasting

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