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Spinach and Mushroom Lasagna

May 18, 2015

I was given a gift and I mean a wonderful gift.  It was the one and only fabulous Delverde Pasta, but something I had not tried before, their Instant Lasagna Noodles!  A perfect treat for those of us living in Florida and no cook anything sounds like a good plan.


Spinach and Mushroom Lasagna



  • 2 C. Whole Milk
  • 2 C. Vegetable Stock
  • 3 1/2 oz. Unsalted Butter
  • 3/4 C. Flour
  • Salt and Pepper
  • Nutmeg


  1. Heat milk and stock (do not boil)
  2. Melt butter and add the flour with a sifter while stirring; keep stirring for about 5 minutes
  3. Add the milk mixture slowly while stirring to avoid lumps; keep cooking over low heat until thickened (about 15 min.)
  4. Season with salt and pepper and a pinch of nutmeg; set aside

For the Lasagna


  • Besciamella
  • 1 lb. Mushrooms (cleaned, sliced and sauteed)
  • 2 Bags Fresh Spinach (slightly sauteed)
  • 4 T. Unsalted Butter
  • 9 Sheets of No Cook Lasagna (for 3 layers)
  • Salt and Pepper
  • 1 C. Parmesan Cheese (grated)
  • Pinch of Nutmeg


  1. Saute the mushrooms in 2 T. butter, salt and pepper and set aside *
  2. Saute the spinach in 2 T. butter and set aside *
  3. Make the Besciamella and set aside

* Sometimes I add 1 medium onion, chopped and sauteed, or some minced garlic


  1. Preheat oven to 380 degrees
  2. Use a baking dish approx. 12×10
  3. Ladle some beciamella on bottom of pan to cover
  4. Next add a layer of lasagna; more beciamella and then a spinach and mushroom layer; sprinkle with Parmesan
  5. Continue to layer in same way and finish with additional Parmesan
  6. Cover with foil and bake approx. 35 min.; uncover and bake until top is golden (about 10 minutes)
  7. Remove from oven and let sit 10 minutes before serving






Served here with Roasted Parmesan Tomatoes

Serves: 6

Recipe adapted from


2 Comments leave one →
  1. May 18, 2015 16:37

    This sounds perfectly up my alley! Pinning this to try very soon!

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