Cooking Instructions

• If using dried lasagna noodles, cook according to package directions in very salty water until 5 minutes less than al dente, then drain and set aside.
• Heat a large saucepan over medium-high heat, then drizzle in olive oil.
• Add onion and garlic to the pan, stir to combine, and cook for 1-2 minutes until onion softens.
• Add sliced mushrooms to the pan, cooking for 4-5 minutes until onion is translucent and mushrooms reduce in size.
• Add salt and pepper to taste and stir to combine.
• Add flour to the saucepan, stir to combine, and cook for 30 seconds.
• Gradually add vegetable stock while stirring to break up lumps of flour; bring to a simmer and cook for 8-10 minutes.
• Stir in heavy cream, return sauce to a simmer, and cook for an additional 8-10 minutes until sauce thickens.
• Turn off the heat and add spinach and ⅔ of the parmesan cheese; stir until spinach wilts and cheese melts.
• Taste the sauce and adjust seasoning as needed.
• Heat oven to 375°F if baking immediately; spread a thin layer of sauce in a baking dish.
• Layer lasagna noodles, sauce, and mozzarella cheese, repeating until ingredients are used. Top with remaining mozzarella and parmesan.
• Bake for 30-40 minutes until cheese has melted and edges are browned.
• Cool for 10 minutes before serving: garnish with fresh parsley, cut, and enjoy.