An easy mushroom spinach lasagna recipe with a light parmesan cream sauce. Freezes well - perfect for make-ahead meals!
Ingredients
∙ Serves 4-6
Produce
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1 lb Baby portobello mushrooms
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4 cloves Garlic
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1/4 cup Parsley
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4 cups Spinach, fresh
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1/2 Yellow onion, large
Canned Goods
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1 3/4 cups Vegetable stock
Baking & Spices
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1/4 cup Flour
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1 Kosher salt and pepper
Oils & Vinegars
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3 tbsp Olive oil, extra virgin
Dairy
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1/2 cup Heavy cream
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8 oz Mozzarella cheese, fresh
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1 1/2 cups Parmesan cheese
Other
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1/2 lb Lasagna noodles (dried or ready-to-bake - see recipe notes!)
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