Ingredients
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2 tablespoons Olive Oil
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1 tablespoon Garlic Clovesminced
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1.5 cups Mushroomssliced
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3 tablespoons Flour
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2 cups Vegetable Broth
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4 cups Heavy Cream
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1/2 cup Parmesan Cheesegrated
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8 Lasagna Noodles
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3 cups Baby Spinach
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to taste Salt
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to taste Ground Black Pepper
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1/2 teaspoon Italian Seasoning
Directions
Steps
1
Done
|
Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes. |
2
Done
|
Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer. |
3
Done
|
Add the heavy cream and return to a simmer. Add the parmesan cheese, the lasagna sheets and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute. Turn the heat off and ladle into bowls. |