I think next time I will sauté them separately and then fold them in. Thank you for another easy and delicious recipe!! I’ll definitely be making this again! Quote BBH25. Still yummy. I love mushrooms in just about everything . The 2nd box of spinach can remain as layers. https://industryeats.com/eggplant-spinach-mushroom-lasagna-recipe G-free flour? Just made this tonight and it was so delicious! My husband asked for leftovers tonight! Hey! Excellent recipe. A great vegetarian meal. Will definitely make again. The chopped fresh parsley added as a garnish after baking is a nice addition. It’s my go to lasagna. Since age decided to give me acid problems I can’t have tomatoes anymore…so no more lasagna, or so I thought !! A standard-sized onion will work just fine. 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. It is absolutely delicious and  we made it exactly as written. Melt 1 tablespoon butter in … I did add more seasoning for more taste and flavor. Next time I bake 2 because there were no leftovers for the next day! 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!! For a gluten-free version – without further recipe testing, I cannot really say for sure. https://giadzy.com/recipes/creamy-spinach-and-mushroom-lasagna Wondering if anyone tried this in a “gluten free” version? That would be approximately 2 cups for the top layer, and no mushroom sauce in the middle. I was wrong. To make this ahead of time, cover lasagna tightly with plastic wrap. Made this today, can’t wait to put it in my mouth! Can i use the “grill” option of my microwave? Thank you. This was delicious. I can assure you that Italians would NEVER use cottage cheese as a substitute for fresh, ricotta. We’re glad you liked it. Thanks for the recipe! You can freeze prior to baking and it can be baked in its frozen state. It was incredible! *MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Thank you for providing this recipe. Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. See more ideas about mushroom lasagna, spinach stuffed mushrooms, spinach mushroom lasagna. Maybe thickened a little with flour? Required fields are marked *, Your Rating * Turned out excellent! This was more pricey than average lasagna but we don’t mind as we LOVED it! My only changes were to use 10 oz blanched fresh spinach and 1 lb fresh mozzarella, and it came out great! Loved this recipe with mushroom but my family is not big on them. Is that correct? Sooooo yummy! For about $40 in groceries this was a disappointment that it did not turn out at all. I can’t say enough…I’ll be making it again and again! Since there were 3 cheeses I thought I could get away without much salt in the dish but I was wrong. 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. Thanks!! We mixed it with some garlic salt and Italian seasoning, one egg and some cottage cheese. He told me to “put it into the rotation” so I will be making it a lot! 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. It’s completely up to you! Everything needs a bit more seasoning tbh. The cottage cheese had more moisture than the ricotta (and much cheaper) so it was lower in fat and made the lasagna even creamier. Cheese costs were 18 follows. 5 from 5 votes. I personally have not tried this with no-boil noodles but you’ll see in the comments here that Lisa had tried it with successful results! Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce. While the sauce and fillings are cooking away, preheat your oven to 350 and put your biggest pot of water on your hottest burner to boil. It is a great combination of vegetables. Top with remaining noodles, mushroom sauce and cheeses.*. Cheese and mushrooms are my favorites, especially in a pasta dish. Should I sprinkle the top with a little milk before putting it in the oven? This meatless lasagna looks amazing. Just follow the recipe and trust me you will have one of the best dinners you’ve ever had. As always, please use your best judgment regarding substitutions and modifications. I will make it for my hubby, this weekend. This Lasagna is soooooo good!!!!!!!! Thank you for such a great recipe. Loved it so much that I’m going to make it for Christmas dinner… 20 people…And I have a couple of questions…  I intend to cook it on the 22nd, freeze it, and serve it on the 25th… I’m afraid of cooking it on the 22 and refrigerating it for 3 days prior to serving… Maybe it’s ok to do that…? This looks yummy. Is there something I can do to have it thicker? 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!! I just made this for dinner tonight and it was AWESOME! My parents have been asking for lasagna for quite a awhile now but since they are vegetarians and can’t have onion and garlic, do you think it will still be alright without the onion and garlic? I can’t see lasagna taking 2.5 hours to make. Made it tonight….absolutely gorgeous. Will be putting this into my rotation! I had one at a catered event last week and although this wasn’t as creamy as theirs, the flavors went really well together. I never comment on ANYTHING but I made this last night and it was AMAZING! I did use about 2 1/2 cups of milk, added chopped Herb Rotisserie Chicken breast to the chopped fresh Spinach and used 1/2 Ricotta & 1/2 Cottage Cheese…Thank YOU so very much for this amazing dish…<3. Can I use cream of mushroom soup instead? Assemble and Cook Your Sausage, Spinach, and Mushroom Lasagna. Chop the mushrooms and pour the lemon juice over. Is there any chance to bake this lovely “spinach&mushroom” mixture at microwave?? I will definitely make this again. The sauce looked so soupy which had me worried. Love this . But save some of the leftovers for later because this is just one of those dishes that tastes even better the very next day! Thank you. This looks amazing. My daughter wanted to take a dish to another family so we doubled everything and made two big pans of this. Bu without further recipe testing, I cannot speak with certainty if your method will work here. 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. And pasta! Heat half the oil in a large pan. Made it exactly as the recipe. Lastly, have faith in the recipe! Tag @damn_delicious on Instagram and hashtag it #damndelicious. Cook, stirring occasionally, until tender, about 3-4 minutes. I might just have to make this and not tell the husband there is mushrooms in it . Can’t wait to try it! Hope that helps! Do you need to boil the lasagne noodles before putting the lasagna together for baking. *Percent Daily Values are based on a 2,000 calorie diet. What a perfect comfort food dish! I salted the mushroom sauce until it tasted like soup and added some fresh grated Romano to the layers. The cost of ingredients should not be $40, even if organic products are used. Followed the recipe exactly, it was really good! It all worked out perfectly. I halved the recipe and baked it in a 9×9. You can also use shredded part skim mozzarella or fresh whole milk mozzarella – it is completely up to you. An easy (and vegan!) Found this on pinterest, thanks for sharing . Thank you, This was a fabulous lasagna. Both make ahead instructions say to cover it, but in the original recipe there is no mention of covering it. An easy vegetarian supper that's cheap to make too. 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. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_on'} ); This is good! There is SO MUCH food – we should be eating it all week – and it’s wonderful. Thank you for sharing such a delicious recipe. So good! Cover the top with the remaining sauce, a little ricotta and a few spinach leaves. Next time I’ll mix the ricotta and spinach together just to simplify the construction. Serves: 8 servings . I used fresh spinach and baby Bella mushrooms. It turned out great and VERY mushroomy, which I love. During the holidays, I tend to have a lot of people over for dinner. 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. I love that you added spinach. Holy cow. My lasagna noodles were not long enough to cover the lenth of the 9 by 13 pan. Good can wheat flour be used instead of all purpose white? And I’m not even a fan of mushrooms. } else { Published March 22, 2014. I didn’t miss the extra cheese at all and the mushroom sauce was luscious and creamy. WRONG!!!!! 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. I used Wheat free/gluten free lasagne sheets that did not require cooking. Im going to make this, looks so delicious!! Repeat the process, ending with the sauce. Top with the sauce, spoonfuls of the ricotta cheese, mushrooms and fresh spinach. This lasagna recipe was sooooo good!!!!!!!!! #Thanks. Smells amazing. We will definitely make it again only next time we will make an extra for the freezer its so good. I also used gluten free lasagna noodles, no boil. I didn’t have spinach, so we went without (bummed!). The only complaint I had was that I only had one. Add garlic, mushrooms and onion. I will for sure make 2 the next time I make it! I want to freeze it. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning. Nor would they use bagged pre-shredded mozzarella. I also thought the sauce would make a great mushroom soup. Thank you. Great recipe! I would tell people, don’t be afraid to add plenty of salt and spices. I also added more cheese and used the bags of Kraft shredded Parmesan and the Italiano mix. And I love to cook this recipe! Most of my recipes here can be made in 30 minutes or less and are basically effortless. I was pleasantly surprised at how well this set up! I made it last night. I used portabello mushrooms. Added more cornflower till sauce was at right consistency.also used teaspoon cumin Tasted sauce before using, making sure it was just right. After all, this recipe is enough to feed an army, can be assembled ahead of time, and is freezer-friendly. document.head.appendChild(chicscript); Start by boiling the water for the noodles and defrosting the spinach. You can try adding more flour as needed, 1 tablespoon at a time. 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. It is a great recipe for my toddler though, will be freezing the rest for her! My husband loved it! You’re right about that sauce; it’s ridiculous! I sauteed fresh spinach (instead of frozen) in a bit of butter and two additional cloves of garlic. Start with covering the bottom of the pan with lasagna sheets. But – I would love to make this tonight for my family, including my gluten free daughter. I added a little extra GF flour because I was worried it wasn’t thick enough. When they ask for it again by name its a keeper. I’d like to make this to freeze, so do I cook then freeze or make and freeze before any baking then when ready to eat thaw and bake 90 minutes or don’t thaw and bake 90 minutes. this was absolutely delicious!!! Could this be made with no cook lasagna noodles?…I’ve recently become a big fan of these and their ease of use. Place half of the spinach over the mushroom mixture and spread out. Spread ⅓ cup of the cheese mixture and 1 tablespoon of the mushroom mixture onto each lasagna noodle. O_o. I am going to add more veggies too. Place 3 sheets of lasagne on top of the spinach, trimming to fit if needed. Thanx. Refrigerate up to 24 hours. 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. Is it OK to use fresh spinach, lightly poached. This was absolutely delicious. The ricotta was too much. Using canned mushrooms sounds like a great idea but unfortunately, without having tried this myself, I cannot answer with certainty. Going to bed hungry and poor:(. I made extra noodles and overlapped them a bit but it is not as pretty and neat as yours. I think next time I make it I will use a bechamel instead which is in fact the traditional Italian method of making lasagna. chicscript.type = 'text/javascript'; Freeze up to 3 months. Would love to have it if you did. More and more, I've noticed that a lot. . Would skim work? Excellent I’m sorry that this recipe did not turn out the way you had imagined. I will be making again my family and I love it!! As we continue our quest to focus more on vegetarian meals, this Spinach and Mushroom Lasagna is a winner. Spinach and Mushroom Vegetarian Lasagna. I made this yesterday and, as usual, it was amazing!! New cookbook, MUNCHIES Guide to dinner: how to Feed Yourself and friends! 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