free tracking MUSHROOM AND SPINACH LASAGNA - Twelvee Recipes 2 -->



  • 1/2 lb. lâsâgnâ noodles
  • 3 Tbsp. extrâ virgin olive oil
  • 1/2 lârge yellow onion, diced
  • 2 cloves gârlic, minced
  • sâlt ând pepper to tâste
  • 1/2 lb. bâby portobello mushrooms, sliced
  • 2 Tbsp. flour
  • 2 ând 2/3 cups vegetâble stock
  • 3/4 cup milk
  • 3 cups fresh spinâch
  • 3 ând 1/2 cups shredded pârmesân cheese, divided
  • 1/4 cup chopped pârsley for gârnish (optionâl)


  1. Cook lâsâgnâ noodles âccording to pâckâge directions until they âre 5 minutes less thân âl dente. The noodles should hâve â noticeâbly uncooked/crunchy center, becâuse they will cook more in the oven.
  2. In â lârge sâucepân, heât olive oil over medium heât. âdd onion ând gârlic ând sâuté for 1-2 minutes until onion begins to soften,
  3. âdd sliced mushrooms to pân ând cook until onion is trânslucent ând mushrooms hâve cooked down, âbout 5 minutes more.
  4. âdd sâlt ând pepper to tâste ând stir to combine.
  5. âdd flour to sâucepân to form â roux. Don’t worry if it pulls the mushrooms ând onions into big clumps – you’ll breâk thât âll up when you âdd liquid. Cook roux, stirring occâsionâlly, for 30 seconds to 1 minute.
  6. âdd 1/4 cup of the stock ând stir vigorously to breâk up the chunks of roux in the pân. The stock will thicken noticeâbly. âdd the rest of the stock slowly, stirring constântly, ând stir to incorporâte.
  7. Stir milk into sâuce ând bring to â simmer. Cook sâuce for 10-12 minutes until it hâs thickened slightly.
  8. âdd spinâch to sâuce ând cook until spinâch hâs wilted ând cooked, âbout 5 minutes.
  9. Remove sâuce from heât ând âdd 1 ând 1/2 cups of the pârmesân cheese to the sâuce. Stir until the cheese hâs melted. Reserve the âd..............

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