This easy mushroom spinach lasagna has a light parmesan sauce and a ton of flavor. It also freezes wonderfully – perfect for make-ahead freezer meals!

Ingredients

• 1/2 lb. lasagna noodles
• 3 Tbsp. extra virgin olive oil
• 1/2 large yellow onion, diced
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/2 lb. baby portobello mushrooms, sliced
• 2 Tbsp. flour
• 2 and 2/3 cups vegetable stock
• 3/4 cup milk
• 3 cups fresh spinach
• 3 and 1/2 cups shredded parmesan cheese, divided
• 1/4 cup chopped parsley for garnish (optional)

Instructions

1. Cook lasagna noodles according to package directions until they are 5 minutes less than al dente. The noodles should have a noticeably uncooked/crunchy center, because they will cook more in the oven.
2. In a large saucepan, heat olive oil over medium heat. Add onion and garlic and sauté for 1-2 minutes until onion begins to soften,
3. Add sliced mushrooms to pan and cook until onion is translucent and mushrooms have cooked down, about 5 minutes more.