How To make Spinach Mushroom Lasagna I

How to Make Spinach & Mushroom Lasagna With White Sauce : Gourmet Vegetable Recipes

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Spinach and mushroom lasagna with white sauce has all the richness and creaminess of traditional lasagna but all the health benefits of being vegan. Make spinach and mushroom lasagna with white sauce with help from an experienced culinary professional in this free video clip.

Expert: Kate Goldhouse
Filmmaker: Ryan Shelby

Series Description: You'd be surprised by just how many delicious and easy recipes you can make right at home using vegetables as primary ingredients. Learn about gourmet vegetable recipes with help from an experienced culinary professional in this free video series.

Easy Spinach Lasagna

⬇️ ⬇️ EASY SPINACH LASAGNA⬇️ ⬇️

#ad This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!

PRINTABLE RECIPE HERE :

Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.

How to Make Spinach Lasagna

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Ingredients
9 lasagna noodles
1 tablespoon olive oil
1 large onion chopped
3 cloves garlic minced
4 cups pasta sauce
2 teaspoons Italian seasoning
10 ounces frozen spinach thawed
15 ounces ricotta cheese
4 cups mozzarella cheese shredded, divided
½ cup parmesan cheese shredded, divided
1 egg
1 tablespoon fresh parsley
½ teaspoon salt

Instructions
Preheat oven to 350°F. Line a 9x13 pan with Reynolds Wrap® Heavy Duty Foil.
Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.
Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.
While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.
Place 1 cup of sauce in the bottom of the prepared pan.
Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.
Add 3 more lasagna noodles, the remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.
Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.
Cool 20 minutes before cutting.

More details on this recipe here:

Easy Vegan Spinach and Mushroom Lasagna

This is probably the easiest vegan lasagna you'll ever make and one of the most delicious! No need to pre-cook the noodles - they soften as it bakes. Recipe at

Spinach Mushroom Lasagna | Skinny Ms.

The thing we love the most about this comforting Vegetarian Spinach Mushroom Lasagna is how it puts a healthy spin on an Italian favorite. Each bite of cheesy, indulgent goodness tastes even better knowing it’s packed with vitamins and nutrients.

Get the full Spinach Mushroom Lasagna recipe here:

Check out these similar recipes:
Instant Pot Turkey Lasagna Soup:
Cheesy Pizza Pasta Bake:
5-Ingredient Spinach and Pasta Alfredo:

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Quick and Easy Spinach Lasagna Recipe

Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. You’ll need a large bowl, a 13-by-9-inch baking dish, and aluminum foil. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is.

Full recipe here!

Mushroom Spinach Lasagna (Vegan) from Tami's Nutmeg Notebook Kitchen

Lasagna is a huge comfort food for many people including my family. This fabulous Lasagna recipe is my most requested meal when the family is getting together anytime of year. They love it. I make it for Christmas, birthdays, Mother’s and Father’s Day. It feeds a crowd and is filling without making you feel stuffed. Two of the three grandchildren can’t get enough of it – when we serve it they go crazy for it. That makes me so happy! They don’t care that it’s healthy or plant based – they just know it tastes good.


For the full printable recipe (short version below) visit the companion Nutmeg Notebook Blog Post here


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All information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. Videos produced by Nutmeg Notebook are intended for informational and entertainment purposes only.

Music Credits
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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The recipe (see full blog post with printable recipe in link above)

Mushroom Spinach Lasagna
This fabulous Lasagna recipe is my most requested meal when the family is getting together anytime of year. They love it. I make it for Christmas, birthdays, Mother’s and Father’s Day. It is filling without making you feel stuffed.
Course: Main Course Cuisine: Italian - Servings: 8 Author: Tami Kramer Nutmeg Notebook
Equipment
Lasagna Pan or a deep 9 x 13 baking dish
Ingredients
8 ounces fresh mushrooms
2 cloves garlic minced
12 sheets Barilla Gluten Free Oven Ready Lasagna Noodles or your favorite brand of no bake noodles
48 ounces Oil Free Marinara See my Classic Marinara Recipe


1 recipe Basil Tofu Ricotta with Spinach See my Basil Tofu Ricotta with Spinach Recipe
Vegan Faux Parmesan Sprinkle See my Vegan Parmesan Sprinkle Recipe
Fresh basil – optional
Instructions
In a small skillet over medium heat sauté the mushrooms and garlic – using a tablespoon or two of water to keep it from sticking. When mushrooms are cooked remove from pan and set them aside.
Preheat oven to 375 degrees.
In a lasagna pan or a deep 9 x 13 inch baking dish – pour one cup of marinara in the bottom of the pan.
The next layer will be 4 of the Barilla No Bake Gluten Free Lasagna noodles spread with half of the tofu ricotta filling. I find it easiest to hold each noodle in my hand and individually spread the tofu ricotta on them and then place the noodles in the prepared baking dish. Top the tofu ricotta noodles with half of the cooked mushroom and garlic mixture. Pour one cup of marinara over the top and repeat this step again. See the video to watch me make the layers.
When you have completed the second layer of tofu ricotta covered noodles and covered them with mushrooms and a cup of marinara – place a layer of just plain noodles over the top and pour all of the remaining marinara over the top layer of plain noodles.
Cover baking pan with aluminum foil and seal the edges tightly. Place baking pan in the preheated oven and set the timer for 50 minutes.
After 50 minutes remove the foil and sprinkle Vegan Faux Parmesan Sprinkle over the top – how much is up to your personal preference. Put baking dish back in the oven uncovered for 10 minutes.
Let lasagna sit for about 10 minutes after removing from oven before you try to cut and serve it. Sprinkle fresh basil over the top if desired.
Notes
Lasagna may be assembled up to 24 hours in advance and refrigerated before baking.
This recipe can be cut in half and baked in an 8 inch baking dish.