Why not try it with the real ingredients next time? Whisk in flour until lightly browned, about 1 minute. It smelled amazing & looked just like the photos when baked (smelled wonderful baking!!!) Place half of the spinach over the mushroom mixture and spread out. Cook, stirring occasionally, until tender, about 3-4 minutes. I personally have not tried this with no-boil noodles but you’ll see in the comments here that Lisa had tried it with successful results! An easy vegetarian supper that's cheap to make too. Great recipe! I am making this for the first time and need a couple of substitutions…cream cheese instead of ricotta and using half & half instead of whole milk. Can i use the “grill” option of my microwave? Turned out excellent! BBC Good Food Show Summer Save 25% on early bird tickets. Heat oven to 200C/180C fan/gas 6. Great recipe. If I use fresh spinach instead of frozen, will the measurements be the same? However, I understand that we all have different taste preferences, and I really appreciate your honest feedback. Wow! For freezing, do you bake the lasagna first and then freeze it (then reheat) or freeze it before you cook it, then bake it (for the first time)? This was so delicious! Omg this is SO delicious!! Made this today, can’t wait to put it in my mouth! Jump to Recipe - Print. As always, please use your best judgment. Thanks for the melt in your mouth lasagna recipe! Huge hit. I like that it makes a generous sized lasagna. I used the green bottle of parmesan cheese (gasp!) Can’t wait to eat it with a nice salad. I also used gluten free lasagna noodles, no boil. Question about layering the mushroom sauce: Directions say 1 cup on bottom, and then on top layer. With cornstarch? Repeat the process, ending with the sauce. Yes, that is correct, but you can really divide the sauce as needed to suit your preferences a little better. Fresh, good quality cheese is essential in this dish. My daughter wanted to take a dish to another family so we doubled everything and made two big pans of this. Making lasagna can be very expensive so to save some money I used 2 cans of evaporated milk (shelf stable and $.99 a can), only 2 cups of shredded mozzarella (most standard bags of shredded cheese yield 2 cups) and 1 small tub of cottage cheese (only $2!) Next time I think I’ll add string zucchini and more spinach. Melt 1 tablespoon butter in … It tasted great but I ended up using more mozzarella than called for. Could this be cooked in a crockpot? Followed recipe exactly as is and was a bit disappointed. As always, please use your best judgment. Awful. Very good vegetarian meal. For the base of our mixture, for our spinach mushroom lasagna, we combined fresh herbs such as basil and parsley. You’re right about that sauce; it’s ridiculous! Refrigerating versus freezing – unfortunately, as I am not an expert on food safety, I cannot really answer with certainty. Will be putting this into my rotation! No adjustment to liquid needed. Just wondering if the precooked lasagna noodles would be fine too? I had some fresh pasta sheets and a bag of wild mushrooms to use and picked this recipe. Any suggestions? The sauce was delicious, but the frozen spinach made it all a bit bland to the point that bland spinach was all I ended up tasting. It is absolutely delicious and  we made it exactly as written. I also doubled the onions and garlic cloves. Excellent recipe. This is a really good recipe, however I did have to tweak it a bit so it wasn’t as bland. Spinach and Mushroom Lasagna. Thank you so much, your a Godsend!! It has been added to my list of lasagna go-to’s!! Help please! I am making this delicious looking creamy spinach and mushroom lasagna. And I was out of onion so I substituted shallots. As always, please use your best judgment when making substitutions and modifications. Just WOW! Also, I thought zucchini might be an excellent alternative or add-on to the dish. Thank you for sharing such a delicious recipe. Thank you. Awesome so love your recipes been making the since the shrimp enchiladas three years ago when you had your wisdom teeth ?? I’m all about a meatless lasagna, this looks incredible! 1 (10-ounce package) frozen spinach is approximately 12-16 ounces of fresh spinach. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. So sad about this recipe! Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Reading a previous reviewers’ experience, I was a bit concerned about not having enough flavour so I added at least 2 tsp of salt to the sauce and quite a bit of pepper, as well as more nutmeg and a teaspoon of red pepper flakes. Refrigerate up to 24 hours. #Thanks. I’m so glad it worked out with the no-boil noodles! LOVE recipes that can be made ahead of time! For the record, my Dad is very much NOT a fan of leftovers, but for the first time I can remember, he asked for the them tonight. Will be making again. I don’t like to freeze food so going to half the recipe. Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. To make this ahead of time, cover lasagna tightly with plastic wrap. We mixed all that together to create that base! I wish there was a place to add pic’s!! The sauce was watery, and due to the flour, the mushrooms didn’t get juicy as they cooked, I thought the amount of spices might be too much, you name it. Uncover; bake for an additional 10-15 minutes, or until completely cooked through. Thanks for sharing with us, Laura! I am Italian and have been making lasagna without pre-boiling noodles for years; just add 1/2 C. water to the red sauce and bake longer (1 hour rather than 1/2 hour in my original recipe). But that’s for later. Will make this. Place four lasagna noodles over the sauce, spread 1/3 of the ricotta mixture over the uncooked noodles, dot 1/3 of the spinach over the ricotta and sprinkle 1/4 of the shredded mozzarella. Spread half of the ricotta mixture over the noodles. None in between each layer with the cheese and spinach? But save some of the leftovers for later because this is just one of those dishes that tastes even better the very next day! Average One pound of mushrooms ? Thank you. I didn’t have spinach, so we went without (bummed!). I thought this sounded like  a lot at first too, but it was perfect. Is there something I can do to have it thicker? I tried this recipe last night and absolutely loved it. A great vegetarian meal. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Everyone loved it. Preparation Time: 10 minutes. Stir until spinach has wilted and cheese has … Would skim work? My family hates ricotta! Just follow the recipe and trust me you will have one of the best dinners you’ve ever had. Delish! With succulent chicken and a cheesy bechamel, this Chicken Lasagna with spinach and mushrooms is crowd pleasing comfort food. I will make it for my hubby, this weekend. Thawing is not needed. Love that it can be made agead. Cheese costs were 18 follows. I could saute it down first or use it raw in the layers. I love that you added spinach. It is such a wonderful dish which can easily be an elegant main meal or a simple picnic lunch. Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce. Add the spinach and stir to evenly coat the spinach. Cooking Time: 55 minutes. by Megan Betz on May 4, 2011 in Main Courses, Pasta See post on Megan Betz’s site! Please use your best judgment. This is definitely a winner in my book. WRONG!!!!! Love your recipes!! Will make again. It took more like 2.5 hours to heat through. I really like the mushroom sauce I found it to be great and better than buying a premade mushroom sauce or soup and thickening it. This was delicious. There’s a reason this site is called Damn Delicious. If I freeze it do I need  to thaw it before baking it? Cook over medium heat about 5 minutes, stirring occasionally. As indicated in the recipe, the lasagna noodles should be cooked prior to assembling: In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Throw in the spinach and stir until the heat of the pan wilts the leaves. But the mushroom cream sauce alone is reason enough to whip this up. Don’t hesitate to try this, you won’t be disappointed. How delicious is THIS! HaHa! I do have cheese leftover which I will use for other dishes. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Ingredients For the mushroom sauce: 1 small pouch dried porcini mushrooms (a handful) 2 cups chicken stock or water (use water for vegetarian preparation) 1/4 cup extra virgin olive oil ( EVOO) 1/4 pound pancetta, diced (omit for vegetarian preparation) 6 portabella mushroom […] This is sure to become a family favorite. I use 3.25 goat milk for this recipe with a homemade ricotta and homemade noodles. chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; I’ll definitely be making this again! This was very good. A nice change from basic tomato sauce types. Made this with my boyfriend for dinner with his parents–we followed the recipe exactly and it was stupid delicious. Loved this recipe and it was so delicious! }); I used fresh spinach and just sauteed it for a few minutes, cooled it, and then squeezed the water out and chopped small. window.adthrive = window.adthrive || {}; I used portabello mushrooms. I am pressed for time and I really don’t want to make the mushroom sauce. I made a gluten free roux and then add all the veggies and seasoning. And I love to cook this recipe! I won’t miss the meat in this one. I will definitely make this many more times. Pre-heat oven to 200C; If not using the non-cook Lasagne, boil your Lasagne sheets and drain. its amazing..simple and elegant..make sur its tasty…hug from indonesia. When they ask for it again by name its a keeper. Not terribly impressed. Thank you for providing this recipe. Will definitely make again! We will make this from now on and will be a staple! 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