Vegetarian

Creamy mushroom and spinach lasagna takes 60 minutes to prepare.

Creamy mushroom and spinach lasagna takes 20 minutes to cook.

Creamy mushroom and spinach lasagna makes 6 servings.

The ingredients for Creamy mushroom and spinach lasagna are:

1cup reduced salt chicken broth
2 portobello mushroom caps
2 cups frozen spinach, thawed
2 tsp olive oil
Salt and ground black pepper
1 cup onion, chopped
8 ounces crimini mushrooms, cleaned, stems trimmed, and broken into rough pieces
4 medium cloves garlic pressed through garlic press
1/2cup dry vermouth
3 tablespoons unsalted butter, plus additional for greasing pan
3 tablespoons unbleached all-purpose flour
3 1/2cups skim milk
1/4 teaspoon nutmeg
1/2 cup minced fresh basil leaves plus an additional 2 tablespoons
8 ounces Italian fontina cheese, rind removed and shredded (about 2 1/4 cups)
1 1/2ounces grated Parmesan cheese (about 3/4 cup)
12 no-boil lasagna noodles
1/2teaspoon grated lemon zest from 1 lemon

Here is how you make Creamy mushroom and spinach lasagna:

Chop and roast portobellos at 425 for 30 mins. While roasting, saute onion and criminis. Add garlic and cook for 1 min. Add vermouth. Cook and allow to evaporate. Add butter. Add flour. Mix. Add chicken broth. Add milk and nutmeg. Bring to boil. Reduce to simmer for 15 mins to thicken. Remove from heat and add basil. In large bowl, toss onions, spinach, and portobellos. Combine fontina and parmesan in another bowl. Place 12 no-boil noodles in 13x9 and cover with hot tap water for 5 mins. Agitate them during process to prevent sticking. Remove noodles, dry dish, and butter. Layer in this order: sauce, noodles, mushroom mix, sauce, and fontina.Cover with foil. Bake at 375 for 20 mins. Uncover foil. Bake 5 min. Sprinkle with zest and additional basil.Add

The nutritional information for Creamy mushroom and spinach lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 488.3

• Total Fat: 19.3 g
• Cholesterol: 88.4 mg
• Sodium: 451.9 mg
• Total Carbs: 51.0 g
• Dietary Fiber: 7.0 g
• Protein: 25.0 g