A Lasagna Love Story
A long, long time ago (ish), back when I was just beginning to learn the ins and outs of this whole cooking and recipe blogging thing, I posted one of my all-time favorite recipes – this Creamy Mushroom & Spinach Lasagna. Looking back at those old photos now is a little traumatizing, I’ll admit. “Why did I ever put that on the internet?!” I catch myself thinking. But it’s also a nice reminder of how much I’ve grown, both as a cook and as a blogger.
It’s too easy to get caught up in to-do lists and future goals, isn’t it? Sometimes you just need to take a step back and appreciate the things you’ve already accomplished. I struggle with this a lot, but I’ve learned that it’s okay to pat myself on the back every now and then. And it’s okay to look at something I created in the past and feel proud of it.
Learning to really use my camera, for example? That was a big milestone for me. And recognizing the significance of accomplishments like that helps make the future feel a little less daunting. The whole “make-things-less-daunting” thing has been especially important to me lately, as I’ve taken the leap into full-time recipe blogging.
The Joys and Challenges of Blogging
Don’t get me wrong, being a full-time blogger is wonderful and fun and freeing and rewarding. But it’s also stressful. Suddenly, things like recipe development and new income streams and photo quality feel a lot more urgent. And sometimes, that pressure gets to me a little bit.
There are days when I test five or six recipes and they all turn out terrible. There are days when I’m convinced this is a ridiculous idea and I should just go get a “real” job. And there are days when I feel like I don’t have any original ideas left in my noggin.
On those days, I like to go back to basics. I like to make some serious comfort food without writing down the recipe as I go. I like to make the kind of food that made me fall in love with cooking in the first place. And that’s exactly what this Creamy Mushroom & Spinach Lasagna is for me.
A Comforting Classic, Refreshed
So here’s a new, refreshed version of an old favorite. Just as tasty and easy to make as it was all those years ago – but with photos that do it a little more justice. I guess you could say this is my thank you note to the lasagna (and to you, lovely internet friends!) for sticking with me on this strange but super fun journey.
Make this when you’re focusing too much on the big things ahead and need some comfort food of your own. Or, you know, just make it the next time you’re hungry. And take a minute to remind yourself that you are awesome and accomplished, and that the next big thing on your list? You’re totally gonna crush it.
Home Cooking Rocks is the perfect place for this cozy, creamy masterpiece. With its light parmesan sauce and freezer-friendly nature, this Mushroom & Spinach Lasagna is destined to become a new family favorite.
Ingredients and Assembly
The Noodles
Let’s start with the noodles. You can use regular lasagna noodles or opt for the no-boil variety – both work great. If you go with the no-boil noodles, I recommend adding an extra 1/4 cup or so of vegetable stock to the sauce. The ready-to-cook noodles tend to soak up a bit more liquid, so the extra stock will help keep them nice and moist.
The Sauce
Now, for the sauce. This creamy parmesan sauce is the star of the show. It’s made with a simple roux, some heavy cream, and a hefty dose of freshly grated parmesan cheese. The nutty, salty parmesan pairs so beautifully with the earthy mushrooms and bright spinach.
As the team at Life As A Strawberry notes, using a high-quality parmesan is key here. Pre-shredded cheese often contains additives that prevent it from melting smoothly into the sauce. So splurge a little and grab a block of the good stuff – your taste buds will thank you.
Assembling the Lasagna
Once you’ve got your noodles and your sauce ready to go, it’s time to start assembling the lasagna. I like to use an 8×10 baking dish, which typically holds 3-4 layers of noodles and sauce. But you can certainly use a 9×13 pan if you prefer – you may just need to adjust the number of layers.
Start with a thin layer of sauce in the bottom of the pan, then top that with a layer of noodles. Spread on some of the mushroom-spinach mixture, then drizzle more sauce over the top. Repeat this process until you’ve used up all your ingredients, finishing with a layer of sauce and a generous sprinkle of shredded mozzarella cheese.
As the folks at Kroll’s Korner suggest, you can definitely get creative with the fillings here. Shredded chicken, leftover Thanksgiving turkey, or even Italian sausage would all be tasty additions. And don’t be afraid to toss in any other veggies you have on hand – bell peppers, broccoli, carrots, tomatoes, asparagus, or brussels sprouts would all be delicious.
Baking and Serving
Once your lasagna is all assembled, it’s time to bake. Pop it in a preheated oven and let it work its magic for 45-60 minutes, until the cheese is melted and bubbly and the noodles are tender.
And the best part? This Creamy Mushroom & Spinach Lasagna freezes beautifully, so you can make it ahead of time and have an easy, cozy meal ready to go whenever you need it. As the folks at For the Love of Cooking note, you can either freeze the fully assembled lasagna or just freeze the sauce on its own. Both options will give you a head start on a delicious homemade meal.
So the next time you’re craving a little comfort food, or the next time you need to bring a dish to a potluck or family gathering, give this Creamy Mushroom & Spinach Lasagna a try. I promise it’ll be a hit – and not just with your taste buds. This lasagna has a way of nourishing the soul, too.
