Spinach and Mushroom Lasagna

KROLLSKORNER.COM

This Creamy Spinach and Mushroom Lasagna has layers of sautéed spinach and mushrooms mixed together with a ricotta cheese mixture and a drool-worthy white sauce.

KROLLSKORNER.COM

It’s all layered with lasagna noodles, covered in mozzarella cheese and baked until you have a hearty, rich, gooey lasagna!

KROLLSKORNER.COM

To make, thaw frozen spinach and drain.

KROLLSKORNER.COM

Cook lasagna noodles until al dente. Drain, rinse under cold water and lay flat on a few sheets of parchment paper. Drizzle with a little olive oil to make them easier to work with when you assemble later on.

KROLLSKORNER.COM

Saute the onions and mushrooms. 

KROLLSKORNER.COM

Remove from heat, stir in the drained spinach and a little more salt and pepper, to taste. Set aside to cool.

KROLLSKORNER.COM

Combine ingredients for ricotta mixture. 

KROLLSKORNER.COM

Once spinach mixture has cooled, add ricotta mixture to spinach/mushroom mixture and combine.

KROLLSKORNER.COM

Then make the white sauce.

KROLLSKORNER.COM

Pour about ½ cup white sauce in the bottom of a 9×13-inch oven safe pan. Add a layer of lasagna noodles on top in an even layer.

KROLLSKORNER.COM

Dollop 1/3rd of the spinach ricotta mixture over the noodles and spread in an even layer. Followed by 1/2 cup of white sauce.

KROLLSKORNER.COM

Sprinkle the top with remaining mozzarella cheese and bake for 30 minutes with foil on and an additional 10 minutes with foil off until tops are browned and bubbly.

KROLLSKORNER.COM

Cool for at least 15 minutes prior to serving and enjoy!!

KROLLSKORNER.COM

For full recipe, instructions, helpful tips and more swipe up or visit blog!

KROLLSKORNER.COM