Vegetarian Spinach and Mushroom Lasagna

Vegetarian Spinach and Mushroom Lasagna


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Leafy green spinach and tender mushrooms in a creamy sauce stuff the layers of this meat-free lasagna, with melted mozzarella cheese as the gooey topping. A great potluck side dish to go along with a meaty main course.

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Serving Size / Yield

8-10 servings


  • 2 Eggs, beaten
  • 1 32 oz. container Ricotta Cheese
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Basil
  • 2 Tbs. Olive Oil
  • 6 1/2 C. White Button Mushrooms, sliced, divided
  • 1 C. Onion, chopped
  • 4 Garlic Cloves, minced
  • 2 Tbs. All-Purpose Flour
  • 1 tsp. Ground Black Pepper
  • 1 1/4 C. 2% Milk
  • 2 10 oz. packages Frozen Chopped Spinach, thawed and drained
  • 1 8 oz. package Oven-Ready Lasagna Noodles
  • 1 8 oz. block Mozzarella Cheese, cut into 1/4" slices
  • 1/2 C. Pitted Black Olives, sliced

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Preheat oven to 350 degrees. Grease a 9x13" baking dish with nonstick cooking spray. In a medium mixing bowl, combine the eggs, ricotta cheese, oregano, and basil. Warm the olive oil in a large skillet over medium-high heat. Add 6 cups of mushrooms, the onion, and the garlic, and sauté until vegetables are tender and garlic is fragrant. Stir in the flour and black pepper. Add milk and continue cooking, stirring continuously, until sauce thickens. Remove skillet from heat. Stir in the spinach. Place 1/4 of the lasagna noodles along the bottom of the prepared baking dish, overlapping if necessary to cover. Layer across the noodles, in order, 1/3 of the ricotta mixture, 1/3 of the mushroom sauce, and 1/4 of the mozzarella cheese slices. Repeat layering process twice, topping with the remaining noodles. Spread the remaining mozzarella slices evenly across the noodle layer. Sprinkle the lasagna with the remaining mushrooms and the olives. Bake for 30-35 minutes until cheese is melted and sauce is bubbly. Let sit for 10 minutes before serving.

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