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Mushroom & Greens Lasagna

Layers of creamy, cheesy mushroom lasagna with sauteed greens
Course: Main Course
Cuisine: italian, Vegetarian
Keyword: lent dinners, vegetarian
Servings: 8

Ingredients

Mushroom & Greens Filling

  • 3 tbsp olive oil
  • 1 cup yellow onion diced
  • 16 oz mushrooms, sliced
  • 2 1/2 tbsp garlic minced
  • 2 cup baby bok choy sliced in ribbons

Mornay Sauce

  • 1/2 cup shallot minced
  • 4 tbsp butter
  • 4 tbsp flour
  • 5 cup whole milk
  • 1/2 tsp salt
  • 2 cup sharp white cheddar grated

Other

  • 9 sheets no boil lasagna
  • 8 tbsp ricotta cheese
  • 1 tbsp parsley, dried
  • 1 tsp garlic powder
  • 2 cup mozzarella cheese grated
  • 2 cup monterey jack cheese grated

Instructions

  • Preheat oven to 350 degrees.
  • In a 9" x 13" casserole dish, spoon 1 cup Mornay sauce to coat bottom. 
  • Start layering:  Place 3 lasagna sheets over Mornay sauce, then 1 cup Mornay sauce, then 1/2 cup mushroom-bok choy mixture, then 1/2 tbsp ricotta per square (lasagna serves 8, so imagine 8 squares), 1/2 cup mozzarella cheese, 1/2 cup monterey jack cheese. 
    Repeat 1 time
    Third layer:  3 lasagna noodles, remaining mornay sauce, 1 cup mozzarella cheese, 1 cup monterey jack cheese, 1 tbsp parsley and 1 tsp garlic powder.   
  • Bake at 350 degrees for 30 minutes.