Dinner

Spinach and Mushroom Lasagna is for Dinner.

Spinach and Mushroom Lasagna takes 30 minutes to prepare.

Spinach and Mushroom Lasagna takes 60 minutes to cook.

Spinach and Mushroom Lasagna makes 6 servings.

The ingredients for Spinach and Mushroom Lasagna are:

I am writing this mostly for myself. So sorry if the instructions are spotty.

Here is how you make Spinach and Mushroom Lasagna:

Make a b?chamel sauce with the oils, butter, garlic and flour. Smash the clove of garlic and let it simmer in the fats being careful to not burn it. Sprinkle in the flour and whisk long enough to incorporate and get the flour taste out usually 2 minutes or so. Gradually add the milk whisking constantly, do not add all of the milk at once, it may take more or less to get to the consistency of pudding. Let it cook for a few minutes after it stops getting thicker. Turn off the heat and grate some fresh nutmeg into the sauce, just a bit, not too much.Spray a small biscuit pan about 5?x9? or so. Make the first layer with raw sliced mushrooms, sprinkle in some chopped onion and red pepper. Spoon some of the sauce over the layer, tear 3 slices of provolone and distribute on top of the sauce then add a layer of fresh raw spinach leaves, pile them on 4 leaves deep or so. Add a layer of noodles and repeat with the mushrooms, spinach, onion and pepper. Top with a layer of noodles, sauce and grated mozzarella cheese. Somewhere along the way you can sprinkle some salt and pepper or whatever seasoning you like. Cover with foil and bake in a 350 degree oven for 60 minutes. Let lasagna rest for 15 minutes before slicing.Serving Size: Makes 6 servings Number of Servings: 6Recipe submitted by SparkPeople user LCRIGGER1.

The nutritional information for Spinach and Mushroom Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 243.2

• Total Fat: 11.8 g
• Cholesterol: 26.3 mg
• Sodium: 562.0 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 2.0 g
• Protein: 11.2 g

Spinach and Mushroom Lasagna is Italian cuisine.