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Creamy Spinach and Three Mushroom Lasagna

Layers of spinach and mushrooms are tucked between lasagna noodles and a creamy sauce in this rich vegetarian dish. Perfect for a Meatless Monday dinner.

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Ingredients

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  1. 9 lasagna noodles
  2. 2 cups Scissortail Farms spinach leaves
  3. 1 tablespoon Scissortail Farms fresh thyme leaves
  4. 2 tablespoons Scissortail Farms fresh basil leaves
  5. 1 tablespoon Scissortail Farms fresh oregano leaves
  6. 2 tablespoons Hiland Dairy Unsalted Butter
  7. 2 tablespoons olive oil
  8. 1 cup J-M Farms Button Mushrooms, sliced
  9. 1 cup J-M Farms Cremini Mushrooms, sliced
  10. 1 cup J-M Farms Shiitake Mushrooms, sliced
  11. 1 onion, diced
  12. 2 cloves garlic, minced
  13. 1/4 cup Shawnee Mills All Purpose Flour
  14. 3 cups Hiland Whole Milk
  15. Pinch nutmeg
  16. Kosher salt and fresh cracked black pepper
  17. 1 (16 ) ounce package Hiland small curd cottage cheese
  18. 3 cups shredded mozzarella cheese, divided
  19. 3/4 cup freshly grated parmesan cheese, divided
  20. Scissortail Farms Parsley Leaves, garnish
  1. Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes until al dente. Remove noodles from pot, but keep water.
  2. Cook spinach in gently boiling pasta water for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Set aside.
  3. In a saute pan over medium to medium-high heat, warm butter and olive oil. Cook mushrooms, onion and garlic until onions are tender, about 4 minutes, stirring occasionally. Whisk in flour until lightly browned, about 1 minute.
  4. Gradually whisk in milk, stirring constantly until slightly thickened, about 2 to 3 minutes. Stir in thyme, basil, oregano and nutmeg cooking about 1 minute. Season with salt and pepper, to taste.
  5. In the bottom of a 9-by-13-inch baking dish, spread 1 cup mushroom sauce. Top with 3 lasagna noodles, half the cottage cheese, half the spinach, half the mozzarella cheese and half the Parmesan cheese.
  6. Repeat for a second layer, ending with cheese.
  7. Place into oven and bake for 40 to 45 minutes, or until bubbling. Let cool 10-15 minutes before serving.
  8. Garnish with parsley.

Find it online: https://www.miocoalition.com/recipes/creamy-spinach-and-three-mushroom-lasagna/