Portabella Mushroom Lasagna
A hearty vegetarian lasagna with portabella mushrooms, spinach, and a homemade white sauce.
  • CuisineVegetarian
Servings Prep Time
1lasagna 35minutes
Cook Time
Servings Prep Time
1lasagna 35minutes
Cook Time
  • 24 oz Monterey® Portabella® Mushrooms(about 6 caps)
  • 5oz spinach leaves
  • 3/4lb lasagna noodlescooked according to package instructions
  • Parmesan cheese
  • 12tbsp butter
  • 4cups whole milk
  • 1/2cup flour
  • 1tsp black pepper
  • 1tsp ground nutmeg
  • kosher salt
  • olive oil
  1. In a medium saucepan, melt butter. Add flour, milk, salt, pepper, and nutmeg. Whisk until white sauce thickens and remove from heat.
  2. Add 2 tbsp butter and 2 tbsp olive oil in a large skillet. Slice Monterey® Portabella® Mushrooms and place into hot skillet. Brown both sides. Once both sides are browned, remove mushrooms from heat and place in medium-sized bowl. *NOTE: If the mushrooms begin drying out, add a little more olive oil to the pan.
  3. Return skillet to heat, add a tbsp of olive oil and spinach. Stir occasionally with tongs until spinach is wilted. Remove from heat.
  4. In a glass 9×13″ casserole dish, spread a layer of the white sauce. Add a layer of lasagna noodles. Add another layer of white sauce. Add a layer of mushrooms, spinach, and parmesan cheese. Repeat layers, ending with a layer of cream sauce and cheese.
  5. Bake lasgna at 375 degrees for 40-45 minutes, or until lightly browned on top. Serve hot.