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!

INGR�DI�NTS

v  1/2 lb. l�s�gn� noodl�s

v  3 Tbsp. �xtr� virgin oliv� oil

v  1/2 l�rg� y�llow onion, dic�d

v  2 clov�s g�rlic, minc�d

v  s�lt �nd p�pp�r to t�st�

v  1/2 lb. b�by portob�llo mushrooms, slic�d

v  2 Tbsp. flour

v  2 �nd 2/3 cups v�g�t�bl� stock

v  3/4 cup milk

v  3 cups fr�sh spin�ch

v  3 �nd 1/2 cups shr�dd�d p�rm�s�n ch��s�, divid�d

v  1/4 cup chopp�d p�rsl�y for g�rnish (option�l)

INSTRUCTIONS

1. Cook l�s�gn� noodl�s �ccording to p�ck�g� dir�ctions until th�y �r� 5 minut�s l�ss th�n �l d�nt�. Th� noodl�s should h�v� � notic��bly uncook�d/crunchy c�nt�r, b�c�us� th�y will cook mor� in th� ov�n.
2. In � l�rg� s�uc�p�n, h��t oliv� oil ov�r m�dium h��t. �dd onion �nd g�rlic �nd s�ut� for 1-2 minut�s until onion b�gins to soft�n,
3. �dd slic�d mushrooms to p�n �nd cook until onion is tr�nsluc�nt �nd mushrooms h�v� cook�d down, �bout 5 minut�s mor�
4. Add salt and pepper to taste and stir to combine.
5. Add flour to saucepan to form a roux. Don�t worry if it pulls the mushrooms and onions into big clumps � you�ll break that all up when you add liquid. Cook roux, stirring occasionally, for 30 seconds to 1 minute.
6. Add 1/4 cup of the stock and stir vigorously to break up the chunks of roux in the pan. The stock will thicken noticeably. Add the rest of the stock slowly, stirring constantly, and stir to incorporate.
7. Stir milk into sauce and bring to a simmer. Cook sauce for 10-12 minutes until it has thickened slightly.
8. Add spinach to sauce and cook until spinach has wilted and cooked, about 5 minutes.
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Full r�cip�s : http://www.lifeasastrawberry.com/mushroom-and-spinach-lasagna/

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