Mushroom and Spinach Lasagna

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!


  • 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)


  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.